CORNMEAL CATFISH WITH CRISP JALAPENO SLAW

FOR THE JALAPENO SLAW:
3 cups green cabbage, cut in 1/2-inch strips
1/4 cup red onion, in paper-thin crescents
1 large jalapeņo pepper, seeded and cut lengthwise into thin strips
1/4 cup fresh flat-leaf parsley, coarsely chopped
1/2 Tbsp. fresh lemon juice
1/2 Tbsp. red wine vinegar
1 tsp. Dijon-style mustard
1/2 tsp. salt, divided use
FOR THE CATFISH:
1 Tbsp. extra virgin olive oil
1/4 cup yellow cornmeal, preferably stone-ground
1/8 tsp. ground black pepper
Pinch cayenne pepper flakes
1/2 cup low fat buttermilk
1 Tbsp. canola oil
4 catfish filets (about 1 to 1 1/4 lb.)

TO MAKE THE JALAPENO SLAW:
(May be made up to 12 hours ahead.)
In large mixing bowl, combine cabbage, onion, jalapenos, and parsley.

In small bowl, whisk lemon juice, vinegar and mustard with 1/4 teaspoon salt. Whisk in olive oil. Pour dressing over vegetables and, using tongs, turn and toss until slaw is combined and evenly coated. Cover slaw with plastic wrap and refrigerate. For maximum crispness, serve within 12 hours.

TO PREPARE THE CATFISH:
On dinner plate, combine cornmeal with remaining salt, pepper and cayenne. Pour buttermilk into wide, shallow dish.

Coat heavy, medium skillet liberally with cooking spray and set over medium-high heat. Add canola oil, tilting pan to coat evenly.

One at a time, dip fish filets in buttermilk, then lift and shake off any excess. Dredge fish in seasoned cornmeal, taking care to coat evenly.

Place fish in hot pan, and cook until golden brown and crusty on bottom, about 3 minutes. Using wide spatula, turn filets and cook until fish is white and flaky in thickest, about 3 minutes.

TO SERVE:
Transfer fish to four dinner plates. Mound generous amount of chilled slaw alongside and serve immediately.

Makes 4 servings
Source: Dana Jacobi for the American Institute for Cancer Research