Catfish Corkscrew Salad
Cuisine: Southern
  • For the vinaigrette:
  • 1 clove garlic
  • ¼ cup olive oil
  • 2 tablespoons balsamic lemon vinegar (or tarragon vinegar & honey to taste)
  • ½ tsp. salt
  • ½ tsp. pepper
  • 1 tablespoon mustard
  • For the salad:
  • 2 cups of fusilli pasta (or other bite-sized pasta like rigatoni)
  • 1 lb. catfish
  • 4 strips bacon
  • ½ cup thinly sliced red onion
  • ¼ cup black olives
  • 1 cup cherry tomatoes
  • shaved parmesan cheese to taste
  • minced parsley or basil to taste
  1. For the vinaigrette:
  2. Crush the garlic clove and pour the oil over it.
  3. Whisk in the other ingredients and set aside.
  4. Remove garlic clove just before putting it into the salad.
  5. For the salad:
  6. Boil the fusilli according to package directions, then drain and set aside.
  7. Cook the bacon until brown and crispy. Crumble and set aside.
  8. Brown the catfish on one side in a pan with a little oil, then put in a 350-degree oven for about 10 to 15 minutes until done. Squeeze a little lemon or lime juice over it and let cool.
  9. Cut catfish into bite-sized chunks and mix into the pasta along with vegetables.
  10. Add salad dressing, shave or grate parmesan over salad and serve.
Add-ins can also include lightly boiled asparagus or red bell pepper strips
Recipe by The FrangloSaxon Cooks at