Creole Catfish Salad

Posted by francis keyser Wednesday, March 20, 2013


Taste Level: GR
Cost: $20 and under
Serves: 4-6
Prep Time: 2-3 hours
Cook Time: 15-20 min.
Difficulty: 1

I had been saying for around 3 years that I was going to make a Creole Catfish Salad.  I would explain what was going to be in it and Zo would always say something like, "OHHHH, that sounds yummy!"  I honestly never made it because I feared it would taste horrible.  Glad I was wrong and Zo's excitement over the last few years wasn't for naught.  We had this tasty Catfish Salad on crackers, sandwiches, by itself and my personal  favorite on a melt! Enjoy!

Ingredients:
Catfish Salad (part 1)
1 lb catfish (cut into bite sized chunks)
1/4 cup mustard
1 clove garlic (minced)
1 shallot (diced)
2 tbsp chives (diced)
1 large vine ripe tomato (diced)

Catfish Salad part 2
2 hard boiled eggs (peeled, chopped)
1/2-3/4 cup mayonnaise (depending on how creamy you like it)
1/4 cup Hot pickled Okra (diced)
2-3 green onions (diced)
1/4 cup celery (diced)
1/4 cup red bell pepper (diced)
3 tbsp fresh cilantro (diced)
1 tbsp dill (diced)
1 tsp tarragon (diced)
1/4 tsp celery seed
1/2 tsp white pepper
kosher salt (to taste)
1 key limes freshly squeezed juice

Catfish Salad (part 1)

In a large mixing bowl toss together all (part 1) ingredients, cover and chill for 2-3 hours. 

Heat 1 tbsp olive oil in a large skillet over medium heat. Once oil is heated, salt and pepper the mixture, then cook for 10-15 minutes or until catfish is fully cooked (be careful not to over cook fish.)


Catfish Salad (part 2)

In a large mixing bowl combine cooked mixture (once cooled) with the remaining ingredients.  Cover and chill until ready to use, Enjoy! (Great for sandwiches, with crackers or on a melt.)   

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