Although catfish is the traditional choice in the South, haddock or flounder work just as well.
- 4 cups sliced cucumbers
- 1⁄4 teaspoon salt
- Freshly ground black pepper to taste
- 2 tablespoons finely diced red onion
- 1 tablespoon red wine vinegar
- 1 tablespoon extra-virgin olive oil
- Pinch of cayenne pepper
- 1 pound U.S. farm-raised catfish
- 1 tablespoon grainy mustard
- 1⁄4 cup cornmeal
- 1. Place the cucumbers in a large bowl and toss with a quarter teaspoon of salt and pepper. Add the red onion, red wine vinegar, 2 teaspoons of olive oil, and cayenne, combine thoroughly, and set aside.
- 2. Season both sides of the fish with remaining eighth of a teaspoon of salt and black pepper. Paint 1 side of the fish with a thin layer of grainy mustard and then coat with cornmeal.
- 3. Heat a large heavy bottom skillet over medium heat. Coat with the remaining teaspoon of olive oil. Cook the fish until the crust is golden brown, approximately 2 minutes, flip fish, and cook until just flaky, 3 additional minutes.
- 4. Serve topped with the cucumber mixture.