Crispy Catfish Salad

This recipe was shared on Instagram by our friend @holdmyglutenfreebeer (go follow her you won’t be disappointed). This sounds amazing, let’s follow her through her recipe:

I love warm toppings on salads. This one had so many different textures and flavors with crunchy lettuce, creamy mozarella, sweet avocado, salty feta, bright tomatoes, spicy peppers, refreshing cucumber and the bite of radishes. The combination of warm and cold elements just took it to the next level!

To make the catfish crunchy on the outside yet juicy on the inside, I breaded it with a mix of almond flour, pork panko, and cassava flour that was seasoned with @misfitspices Original spice blend, paprika, cayenne, and ancho chili. Then, they were simply pan-fried in avocado oil until browned and crispy. Finally, the warm filets were piled on top a romaine salad drizzled with a tangy mustard vinaigrette dressing (recipe below).


MUSTARD VINAIGRETTE - Save this one because you are going to want to put this on everything from veggies to pasta!

INGREDIENTS:
* 1 tablespoon Dijon mustard
* 1 ½ tablespoons apple cider vinegar
* 1 tablespoon lemon juice
* 1 garlic clove, finely minced
* Salt to taste
* ½ cup avocado oil (olive oil, coconut oil, etc.)

DIRECTIONS:
* In a small bowl, mix together the first 5 ingredients.
* Whisk in the oil.
* If possible, allow the dressing to marinate in the fridge for a bit.