Louisiana Catfish, Shrimp and Jalapeno Slaw

• 1 cup flour
• 1 cup white cornmeal
• 4 -6 ounces catfish fillets
• 18 teaspoon salt
• 12 teaspoon black pepper
• 14 cup vegetable oil
• 2 tablespoons seeded minced jalapenos
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon chopped capers
• 1 egg yolk
• 18 teaspoon salt
• 18 teaspoon black pepper
• 1 pinch cayenne pepper
• 1 lb boiled shrimp
• 1 cup mirliton, cut into matchsticks
• 1 cup kohlrabi, sliced
• 1 cup scallion, julienned
• 1 cup fresh turnip, julienned
• 1 cup chopped spinach
• 1 cup sliced fresh chili pepper

1. Mix flour and cornmeal in a large bowl.
2. Sprinkle the catfish with salt, pepper and some cayenne.
3. Then coat with flour mixture.
4. In a large pan saute' over medium heat for abouth 4 minutes on each side.
5. To make the slaw: Peel and chop the boiled shrimp.
6. Mix with the slaw vegetables.
7. For the dressing: Mix everything together except for the oil.
8. Whisk in the oil slowly so that it will emulsify.
9. Mix the slaw with the dressing, and serve with the catfish.

flour, white cornmeal, catfish fillets, salt, black pepper, vegetable oil, jalapenos, red wine vinegar, lemon juice, mustard, capers, egg yolk, salt, black pepper, cayenne pepper, shrimp, mirliton, scallion, fresh turnip, chopped spinach, fresh chili pepper

Taken from www.food.com/recipe/louisiana-catfish-shrimp-and-jalapeno-slaw-338380 (may not work)