Fresh From the Flame - Fried Catfish Salad - - Jackson, MS

Fresh From the Flame - Fried Catfish Salad


  • 10 to 12 fried catfish strips, cooked
  • mixed salad greens
  • spicy coleslaw (see recipe below)
  • rotisserie salad dressing (see recipe below)

Make coleslaw and refrigerate for at least 1 hour.

Make dressing and refrigerate for at least 1 hour.

Toss mixed greens with dressing and then layer strips of catfish and top with coleslaw.

Serve immediately.

Spicy coleslaw with lime dressing:

  • 16 oz. Of shredded cabbage
  • 1/2 cup red onion, diced
  • 1/2 cup green onion, chopped
  • 1/2 cup of fresh cilantro, chopped
  • 1/3 cup fresh lime juice
  • 1 garlic clove, minced
  • 1/2 teaspoon Sriracha hot chili sauce
  • 1/2 cup olive oil

Toss cabbage, onion and cilantro. Set aside.

Whisk lime juice, garlic, and hot chili sauce in medium bowl. Gradually whisk in oil. Season with salt and pepper.

Toss salad with enough dressing to coat. Taste and add salt and pepper to taste and serve.

Rotisserie salad dressing*:

  • 3 cloves of garlic
  • 1 medium onion
  • 1 cup of chili sauce 
  • 1/2 cup canola oil
  • 1 tablespoon paprika
  • 1 teaspoon fresh ground black pepper
  • 1 tablespoon water
  • 1 tablespoon Worcestershire
  • Juice of 1 lemon
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 1 cup mayonnaise

Place all ingredients in blender, food processor, or use a hand blender. Makes 2-1/4 cups dressing.

*adapted from original recipe in Southern Sideboards

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