The Story Behind the Food
The Red River of the North is home to over 70 species of fish, but my 5-year-daughter and I love to catch and eat the whiskered warriors known as channel catfish. With summer officially here, it was time to turn in those winter soups and heavy casseroles and bring back a perfect light salad to pair with some fresh fillets from the one that didn’t get away.
The picture below was taken during the summer of 2020. In just 30 minutes, my daughter caught all 5 catfish (our daily limit) on a small hook and worms she dug out of our garden herself. It was a great afternoon, and she was excited to show her mom all the fish she brought home.
- 4 (4- to 6-ounce) skinless catfish fillets
- 1 egg, beaten
- 1/2 cup panko breadcrumbs
- 1 ½ teaspoon Old Bay seasoning
- 16 asparagus spears, cut into long, thin strips
- 1/3 cup orange slices
- 1/3 cup pink grapefruit slices
- 2 green onions, chopped
- 2 radishes, sliced thin
- 2 Tablespoons mayonnaise
- 1 Tablespoon honey
- ¼ teaspoon poppy seeds
- ¼ teaspoon dry mustard
- 1/8 teaspoon each salt & pepper
- Zest & juice from half of 1 orange
1. Preheat oven to 425 degrees F. Spray baking sheet with cooking spray.
2. In a shallow dish, stir together the breadcrumbs and Old Bay seasoning. Dip catfish fillets in egg, then place them into breadcrumb mixture and coat liberally; place on greased baking sheet. Bake for 15 minutes.
3. Meanwhile, make the salad. In a bowl mix together asparagus, orange, grapefruit, green onion, and radish.
4. In separate small bowl make your dressing by combining mayonnaise, honey, poppy seeds, dry mustard, salt, pepper, and zest & juice from half of 1 orange. Whisk together, pour over salad, and toss well.
5. When fish is done, take out of the oven, place one fillet on a plate and garnish with ¼ of the salad. Repeat with remaining plates and serve immediately.