Crispy-Skin Louisiana Drumfish Salad

Photo provided by the Louisiana Seafood Promotion and Marketing BoardFresh greens and vegetables set off the crispy fried drumfish in this salad.
Photo provided by the Louisiana Seafood Promotion and Marketing BoardFresh greens and vegetables set off the crispy fried drumfish in this salad.

Crispy-Skin Louisiana Drumfish Salad

Makes 12 appetizer servings. Recipe is from the Louisiana Seafood Promotion and Marketing Board.

32 ozs. arugula or baby spinach

2 cups thinly sliced red cabbage

2 cups cherry tomatoes, halved

2 cups diced cucumber

2 cups julienned green apples

2 cups thinly shaved fennel

1/2 cup slivered almonds

12 (5-oz.) drumfish fillets

Salt and pepper, to taste

1/2 cup flour

1 cup olive oil, divided

1/4 cup sherry vinegar

1/4 cup lemon juice

Sea salt, to taste

1. Combine arugula, cabbage, tomatoes, cucumbers, apples, fennels and almonds in a large bowl. Reserve.

2. Season fillets with salt and pepper on flesh side only. Dredge in flour and shake off excess. Heat 2 tablespoons olive oil in a large, nonstick sauté pan over medium-high heat. When oil starts to shimmer, add three fillets, skin side down. Press down on each with spatula for 5 seconds. Cook until the edges of the skin turn brown and flip to finish flesh side. Cook for 2 to 3 minutes, then remove from pan skin side up. Keep fillets warm and repeat for remaining fillets.

4. To serve, dress salad mix with sherry vinegar, 1/2 cup olive oil, then salt and pepper to taste. Divide salad among plates. Place on fillet on top of each salad and drizzle with fresh lemon juice and sea salt.