Spinach & Mango Salad with Air-Fried Catfish Strips – TCI

Spinach & Mango Salad with Air-Fried Catfish Strips

Serving Size: 2

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What you’ll need:

  • 2 U.S. Farm-Raised Catfish fillets, cut into strips
  • 1 teaspoon kosher salt
  • 1⁄2 teaspoon freshly ground black pepper
  • 1 cup fish fry breading
  • Cooking spray
  • 1 bag of spinach
  • Red onion, thinly sliced, for garnish
  • 1⁄2 cup of diced mango, for garnish
  • 2 mangos, peeled and diced
  • 2 lemons, juiced
  • 1 tablespoon dijon mustard
  • 1 tablespoon cider vinegar
  • 2 tablespoons honey
  • 1 cup salad oil

How to prepare:

PREHEAT air fryer to 400° F. Pat Catfish dry with paper towel. Season with salt and pepper, and then coat in fish fry breading. Lightly spray breaded Catfish strips with cooking spray.

PLACE Catfish in a single layer in basket of air fryer. Cook for 10 minutes. Remove the basket, flip Catfish and cook for an additional 10 minutes.

SET aside 1⁄2 cup chopped mango for garnish.

COMBINE mangos, lemon juice, mustard, vinegar and honey in a food processor, and blend until smooth. Drizzle in salad oil while blending until smooth.

PLACE spinach in bowls, top with Catfish, mangos and thinly sliced red onion. Drizzle with mango vinaigrette.