Cornmeal-Crusted Catfish with Collards and Creole Mustard Vinaigrette

Preparation

1. FOR VINAIGRETTE

   Step 1

   Combine shallot and vinegar in small bowl. Let stand 10 minutes. Add next 3 ingredients; whisk. Gradually whisk in both oils. Season vinaigrette to taste with salt and pepper.

2. FOR CATFISH

   Step 2

   Beat milk and egg in 11x7x2-inch glass baking dish. Whisk next 5 ingredients in pie dish. Arrange fish in single layer in egg mixture; turn to coat. Dip each fillet into cornmeal mixture to coat on both sides. Place fillets on waxed paper. DO AHEAD Can be made 2 hours ahead; chill.

3. FOR COLLARD GREENS

   Step 3

   Cut center stem from each collard leaf; discard stems. Cut leaves into 1-inch squares. Blanch leaves in large pot of boiling salted water until just tender, about 3 minutes. Drain well; squeeze dry.

   Step 4

   Melt butter in large skillet over medium heat. Add garlic and stir until fragrant, about 30 seconds. Add greens and toss until coated and heated through, about 2 minutes. Mix in lemon juice and season with salt and pepper. Keep warm.

   Step 5

   Preheat oven to 300°F. Place rimmed baking sheet in oven. Heat oil in heavy large skillet over medium-high heat. Add 2 fillets. Cook until just opaque in center and crisp and golden on outside, about 4 minutes per side. Transfer to baking sheet in oven to keep warm. Repeat with remaining fillets.

   Step 6

   Divide fish among plates. Spoon greens alongside. Drizzle vinaigrette over fish.