• Ingredients: 35
  • Serves: 4

Crunchy chicken salad with coarsely chopped cooked chicken, chopped celery, toasted slivered almonds, mayonnaise, lemon juice, chopped fresh parsley, salt and pepper.

Ingredients

For the sauce

  • all-purpose flour seasoned with salt and pepper for dredging the fish
  • 2 large eggs
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne
  • cornmeal for dredging the fish
  • four 1/2-pound catfish fillets, halved crosswise
  • vegetable oil for deep-frying the fish
  • 8 soft sandwich rolls, split
  • soft-leafed lettuce for the sandwiches
  • 2 tomatoes, sliced thin
  • 16 slices of lean bacon, cooked

For the tomato soup:

  • 3 lb. plum tomatoes, quartered lengthwise
  • 3 unpeeled large garlic cloves
  • 3 tbsps. finely chopped shallot
  • 1/2 tsp. dried oregano, crumbled
  • 1 tbsp. unsalted butter
  • 1 1/2 cups low-salt chicken broth plus additional to thin the soup
  • 1/4 cup heavy cream
  • fresh lemon juice to taste

For the serrano cream:

  • 3 fresh serrano chilies or jalapeños, seeded and chopped fine
  • 1 large garlic clove, minced and mashed to a paste with 1/2 tsp. salt
  • 1/2 cup crème fraîche or sour cream

For seafood and pasta

  • Equipment: a pressure cooker

For the mop sauce (optional)

For assembly

Directions