Chef Prewitt, a James Beard Award winner, is Chef and Partner at Peche in New Orleans, LA.
Try his recipe at home tonight.
U.S. Farm-Raised Catfish with Pickled Greens
Servings: 4 portions
For the broth:
2 cups chicken stock (or water)
½ cup white wine vinegar
½ cup sherry vinegar
4 tablespoons sugar
8 cloves garlic, sliced
1 small yellow onion, thinly sliced
4 dried hot chilies, such as thai or bird’s eye
2 bay leaf
2 teaspoons salt
1 bunch collards, cut into 1-inch square pieces
1 ½ lbs. U.S. Farm-Raised Catfish Fillets, cut into 2-inch squares
2 cups cornmeal
2 cups white flour
1 tablespoon salt
2 teaspoons black pepper
Peanut or vegetable oil for frying
Combine all ingredients for the broth, except the collards, in a large sauce pot. Bring to a simmer and
cook for about 15 minutes to soften the onions and allow the flavors to come together. Add the collards,
return to a simmer and cook until just tender, about 5 minutes. Keep broth warm.
Meanwhile, combine the cornmeal and flour. Season the catfish pieces well with salt and pepper, then
dredge in the cornmeal mixture. Heat a large cast iron skillet over medium-high heat and add enough oil
to cover the bottom by about ¼ inch. Carefully add the catfish pieces, being careful not to overcrowd
the pan. Cook in batches, if necessary. Pan fry the catfish until golden brown on both sides.
When the catfish is cooked, remove from the frying oil and add to the broth. Bring to a simmer and
cook for a few minutes, then serve equal portions of catfish and greens in bowls.
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