Chopped Salad

Thoroughly wash and drain lettuce; cut into ½-inch squares. Place it and remaining salad ingredients into a large bowl and toss with Pickled Green Tomato Vinaigrette. Divide among serving plates and top with Catfish Croutons. Serve at once.

Pickled Green Tomato Vinaigrette

Place tomato relish in a blender and pulse 3 to 4 times. Transfer to a mixing bowl and set aside. Add reserved liquid and cane vinegar to the blender. Blend on low while very slowly drizzling in the olive oil to emulsify. Pour mixture over tomato relish and stir to combine. Will keep refrigerated for up to 2 weeks.

Makes about 1½ cups.

Note: Pickled green tomato relish can be found in the condiment section of a well-stocked grocery store.

Fried Fish Croutons

Cut fish into bite-sized cubes; place in a large shallow bowl. Add about 1 cup seasoned fry fish and toss to combine. In a large Dutch oven over high heat, pour enough cooking oil to submerge the catfish nuggets. Heat until oil registers 375°F, working in batches if necessary, carefully fry fish until golden brown on all sides; set aside on paper towels to drain.