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Fried Okra and Cajun Catfish Salad

March 17, 2015

Kevin loves creating new dishes. Today, he is sharing this creation with you. It actually makes for a somewhat healthy meal that is quite filling as well. Serve with cornbread muffins and you’ll have a little taste of the South as well. The salad combination is his creation while the recipe for the fish is from 1,000 Lowfat Recipes. This recipe is brought to you by Kevin’s Crew/Backers.

Salad:
Bag of Spring Mix Salad Greens
1 c. cooked corn
1 bag prebreaded okra, fried and ready to serve
Cajun Catfish
2 lemons
Olive oil
Divide salad greens generously amongst four plates. Sprinkle corn over the greens. Drizzle with olive oil and lemon juice (or a salad dressing of your choice). Sprinkle okra on top of salad. Add three filets to each salad. Place lemon slices around salad. Serve with cornbread muffins and a baked potato.

Cajun Catfish:
1 c. yellow or white cornmeal
1 Tbsp. Cajun or creole spice blend
1 c. buttermilk
1 1/3 lb. catfish nuggets

Preheat oven to 425 degrees F. Spread a scant amount of olive oil on baking pan. Combine the cornmeal and spices on a plate. Put the buttermilk in a shallow bowl. Dip the fish in the buttermilk so that it is completely covered. Lift the fish out and place in the cornmeal mixture. Coat both sides. Place on baking sheet and cook for 8 to 10 minutes or until cooked through.

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