Combine flour and cornmeal in a large bowl.

Season catfish fillets with salt, pepper, and cayenne pepper.

Coat the seasoned catfish fillets with the flour and cornmeal mixture.

Heat vegetable oil in a large pan over medium heat.

Sauté the coated catfish fillets for approximately 4 minutes on each side, until golden brown and cooked through.

Peel and chop the boiled shrimp.

Combine the chopped shrimp with mirliton matchsticks, sliced kohlrabi, julienned scallion, julienned fresh turnip, chopped spinach, and sliced fresh chili pepper in a bowl.

In a separate bowl, mix red wine vinegar, lemon juice, Dijon mustard, capers, egg yolk, salt, and black pepper.

Gradually whisk in the vegetable oil to emulsify the dressing.

Pour the dressing over the slaw mixture and toss to combine.

Serve the jalapeno slaw alongside the sautéed catfish.