Cornmeal-Crusted Catfish with Greens and Mustard Vinaigrette

Ingredients

Vinaigrette

• 1 tablespoon minced shallot
• 1 tablespoon red wine vinegar
• 1 1/2 teaspoons Dijon mustard
• 1 1/2 teaspoons drained capers
• 1 teaspoon honey or agave nectar
• 4 tablespoon extra-virgin olive oil

Catfish

• 1 cup whole milk
• 1 large egg
• 1 cup cornmeal
• 2 tablespoons all purpose flour
• 1 1/2 teaspoons coarse kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper
• 4 6-to-7-ounce catfish fillets
• 1/4 cup oil for frying

Greens

• 1 large bunch Swiss chard
• 1/4 cup (1/2 stick) butter
• 1 large garlic clove, thinly sliced
• 4 teaspoons fresh lemon juice

Preparation

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