Cornbread Salad with Fried Catfish Tenders


Cornbread Salad with Fried Catfish Tenders

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    This anytime salad incorporates oven-toasted croutons and seafood with a crispy buttermilk-cornmeal coating.


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    Servings and Ingredients

    Serves 4
    1 (16-oz.) pkg. Hy-Vee Bakery yellow cornbread, cut into 1½-in. cubes
    1 (15-oz.) can Hy-Vee pinto beans, drained and rinsed
    1 (11-oz.) can Hy-Vee Mexican style corn, drained
    1 c. cherry tomatoes, halved
    ¾ c. chopped green bell pepper
    ⅓ c. sliced green onions
    ⅓ c. Hy-Vee zesty Italian salad dressing
    ½ c. Hy-Vee shredded mild Cheddar cheese
    1 head(s) romaine lettuce, torn into 2- to 3-in. pieces
    Hy-Vee ranch salad dressing
    Lemon wedges, for garnish
    1 c. Hy-Vee lowfat buttermilk
    1 ¼ lbs. Fish Market fresh farm-raised skinless catfish fillets
    1 ½ c. Hy-Vee vegetable oil
    1 c. yellow corn meal
    2 tsp. Hy-Vee cayenne pepper
    1 tsp. Hy-Vee salt
    1 tsp. Hy-Vee black pepper

    Things To Grab

    • Large baking sheet
    • 2 medium bowls
    • 12-in. heavy skillet
    • Pie plate
    • Paper towels


    1. Preheat oven to 350 degrees. Place cornbread cubes on a large baking sheet. Bake for 8 to 10 minutes or until lightly toasted; set croutons aside to cool.

    2. Meanwhile, for salad, combine pinto beans, corn, cherry tomatoes, bell pepper, green onions and Italian dressing in a medium bowl; stir to coat. Sprinkle with cheese. Cover and refrigerate.

    3. For catfish, place buttermilk in a medium bowl. Cut catfish fillets to make 12 (1-in.-wide) strips; stir into buttermilk until coated. Let stand for 10 minutes.

    4. Heat oil to 350 degrees in a 12-in. heavy skillet over medium heat. Meanwhile, stir together corn meal, cayenne pepper, salt and black pepper in a pie plate. Coat buttermilk-coated catfish strips, a few at a time, in corn meal mixture; shake off excess. Fry, in 2 batches, for 3 to 5 minutes or until fish reaches 145 degrees and coating is golden brown, turning halfway through. Drain on paper towels.

    5. To serve, line serving plates with romaine lettuce. Top with salad mixture and catfish pieces; add corn bread croutons. Serve with ranch salad dressing. Garnish with lemon wedges, if desired.

      Hyvee Culinary Expert Tip
      Nutrition facts cannot be accurately calculated for fried foods.
      Hy-Vee Test Kitchen