[RECIPE] LOLA Restaurant’s Blackened Simmons Delacata Catfish Salad
This fabulous Blackened Simmons Delacata Catfish Salad is featured on the Lunch menu at LOLA Restaurant in Covington, Louisiana, where the chef couple Keith and Nealy Frentz cook up their locally sourced menu for lunch five days a week! LOLA is a can’t miss restaurant located in the Northshore area near New Orleans. Many thanks to Team Frentz for sharing their recipe with us. Bon appétit!
Blackened Simmons Delacata Catfish Salad
Serves 4
Ingredients
- 4 fillets Simmons Delacata catfish, blackened
- Blackened seasoning (recipe below)
- 1 lb Mixed greens
- 1 cup Brown butter vinaigrette (recipe below)
- 1 cup Crumbled blue cheese
- 2 avocados diced
- 2 tomatoes diced
- 1 cup Lea & Perrins® Worcestershire Sauce
Blackened Seasoning
- 1/4 cup paprika
- Tsp cayenne
- Tsp black pepper
- Tsp white pepper
- 1/2 tsp salt
- Tsp sugar
- Tsp granulated onion
- Tsp granulated garlic
Brown Butter Vinaigrette
- 1/2 lb butter, browned
- 1 shallot
- 4 cloves garlic
- 2 lemons juiced
- 1 TBSP Lea and Perrins
- 2 oz cane syrup
- 1 tsp dry yellow mustard
- Pinch salt
- black pepper
- 1/4 cup cane vinegar
- 1/2 cup canola oil
Instructions
- Combine all vinaigrette ingredients except oil, pulse until smooth. Gradually add oil until incorporated and keep warm.
- Mix all ingredients for blackened seasoning.
- Preheat skillet (cast iron preferred) with 4 TBSP canola oil.
- Dip fillets in Lea & Perrins® Worcestershire Sauce, coat both sides with blackening seasoning and place in hot skillet.
- Cook 3-4 minutes on both sides until fork tender.
- Mix greens with vinaigrette, toss in avocado, tomato and blue cheese.
- Place blackened fish on top and enjoy!
>> Want to try the “original” salad at LOLA Restaurant? Find this salad served during lunch service Monday – Thursday from 10:30 a.m. – 2:30 p.m. and 10:30 a.m. – 2:00 p.m. at 517 North New Hampshire Street in downtown Covington, LA. View the full menus at their website.
SIGN UP TO GET OUR LATEST PDF “16 REASONS CHEFS ARE WORTH YOUR MARKETING DOLLARS IN 2021” PLUS OTHER UPDATES.
Recent Post
Peachy Summer Hand Pies with New Orleans’ Favorite Sandwich ...
Named Best New Restaurant for 2017 by Bon Appetit Magazine, New Orleans restaurant Turkey and the Wo...
Playa, Chef Bill Briand’s New Caribbean Restaurant Concept S...
Playa /ply-uh/ – Spanish for Beach It seems as though culinary fans of the Gulf Coast are waiting wi...
[RECIPE] Bacon + Dark Chocolate + Bourbon Pecan Pie by Chef ...
Chef Nealy Frentz, co-owner and chef at LOLA Restaurant in Covington, shares her Bacon, Dark Chocola...