I’ve discovered, you’ll like this Dave, the French equivalent of catfish; pangasius. I spotted these fillets in the fish bins of Carrefour and didn’t know what they were, but they looked good and were on sale. The Wikipedia says: “Pangasius is a genus of catfishes (order Siluriformes) of the family Pangasiidae.” Okay!
I went to the supermarket with fish in mind but was thinking more on the order of cod, bass or sea bream fillets because I wanted to make Phil and Lauren’s fish sandwich http://2peasandapot.com/archives/947 and since there were no pictures of the sandwich, I wanted to see if it looked as good as it sounded, but the discounted, unknown fish threw me off stride. That’s why you are looking at a salad instead of a sandwich; body/mind snatched by the French again.
Meli-Melo, with accents over the “e”, means a jumble or hodge-podge, and when you think about it in a positive way, most salads are a hodge-podge of items. In this case, I used a jumble of young salad sprouts, tossing in steamed zucchini ribbons to give this plate panache and provide a crisp green base for the catfish. I dressed the greens with a simple vinaigrette and used the catfish as an excuse, as if one was needed, to make Dave’s Creole Remoulade again https://cookinginsens.wordpress.com/2011/05/22/deep-fried-salmon-with-creole-remoulade/ ; you know, catfish-Southern-Dave-remoulade. It makes sense. Meli-Melo!
1lb catfish fillets
4 cups mixed salad green sprouts
2 zucchini, cut into ribbons and steamed for 5 minutes
Dave’s Creole Remoulade: https://cookinginsens.wordpress.com/2011/05/22/deep-fried-salmon-with-creole-remoulade/
Deep fry the catfish with either the cornstarch, egg, bread crumb method or southern style, with cornmeal.
Toss the salad greens with the zucchini ribbons and sprinkle with vinaigrette. Top with the fish and serve with lemon slices and remoulade.