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Ingredients

4 Catfish fillets, 5 oz. each
Cooking oil as needed
Salt to season
Fresh ground black pepper to season
Red and Green Bell peppers, finely diced to garnish
Fresh cilantro sprigs to garnish
Roasted Red Pepper Aioli for service(recipe follows)
Chef Larry's Green Bean and Pepper Salad for service(recipe follows)

Cornmeal Breading

1 cupFlour
3 Eggs, beaten
1 1/4 cupCornmeal
1 tsp. Paprika
Pinch ofCayenne Pepper
2 tsp. Parsley, chopped
1/4 tsp.Salt
1/8 tsp.Black pepper, table grind

Method
Prepare Chef Larry's Green Bean and Pepper Salad nad Roasted Red Pepper Aioli, reserve. Combine cornmeal, paprika, cayenne pepper, parsley, salt and pepper. Mix well. Dredge catfish fillets lightly with flour then dip in beaten egg, and then coat with cornmeal mixture to bread. Preheat saute pan or skillet with oil. Shallow fry breaded catfish fillets until golden brown and crisp. Remove and drain on paper towels. Portion Chef Larry's Green Bean and Pepper Salad onto serving plates. Top with cooked cornmeal crusted catfish fillets. Drizzle generously with Chef Larry's Roasted Red Aioli. Garnish with diced peppers and cilantro sprigs.

Makes 4 portions

Chef Larry's Green and Pepper Salad
Ingredients

1 lb.Fresh green beans, cooked al dente, bias cut
1 cup Red, yellow, orange and green bell pepper, peeled, seeded, julienne cut
1/4 cupRed onion, thinly sliced
8-10 Large fresh basil leaves, chiffonade cut
6 Bacon rashers, cooked and cut into snall dice
Salt to season
Fresh ground black pepper to season

For the marinade/dressing

1 tbsp.Balsamic vinegar
1 tbsp. Red wine vinegar
1 tsp. Parsley, finely chopped
2/3 tsp. Dijon mustard
1/2 tsp. Sugar
1/2 cupOlive oil, extra virgin
Salt to taste
Fresh ground black pepper to taste

Method
Prepare marinade by combining vinegars, parsley, parsley Dijon mustard and sugar together in a mixing bowl. Add olive oil while whisking until all the oil is incorporated. Season with salt and fresh ground black pepper. Place greens, peppers, onion and bacon in a bowl. Add dressing and toss. Season inf necessary. Allow flavors to develop for 1 hour under refrigeration.

Makes 4 Servings

Chef Larry's Roasted Red Pepper and Aioli
Ingredients

1/3 cupRoasted red peppers, pureed
1/2 tsp. Garlic, minced
1/2 cupLight mayonnaise
1 Fresh squeezed lemon
6 Large basil leaves, minced
1 tsp. Parsley, chopped
Salt to taste
Fresh ground black pepper to taste

Method
Combine roasted red pepper puree, mayonnaise, garlic, lemon, fresh basil and parsley in a mixing bowl. Mix thoroughly and season with salt and pepper. Reserve under refrigeration until service. Use a condiment for grilled meat, fish or poultry.

Makes approximately 1 cup