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About the Dish

  • Catfish


  • PeachDish Salt

    PeachDish Salt

  • Snap Beans

    Snap Beans

  • Butter


  • Parsley


  • Spoonbread Mix

    Spoonbread Mix


Heat oven to 400° F. Prepare your mise en place: Remove green bean tips; cut beans into 2-inch pieces. Pick and chop parsley.
Season catfish on all sides with a total 1/4 teaspoon PeachDish Salt.
Fill a small saucepan halfway with about 4 cups water. Add 1 teaspoon kosher salt, and place over high heat. When the water comes to a rolling boil, stir in green beans. Cook uncovered until the beans are very tender, about 10 minutes. Drain, then cover beans to keep warm.
While beans are cooking: Place butter in mold/2 sturdy coffee cups, and put the mold/cups in oven to melt butter, 3-4 minutes. Carefully remove hot mugs/baking pan from oven, and tilt them/it around to slick the entire surface with butter. Tip any excess butter from the dish into the batter, and whisk quickly to incorporate. Pour the (half of) batter into the hot (coffee cups) baking dish. Bake until just set (still soft, but not runny/jiggly) and a toothpick or tester inserted in the spoon bread comes out clean, about 15 minutes (15 for coffee mugs - 18 for 100x100 mold).
Place spoon bread dry mix in a mixing bowl, and stir with a whisk. Make a well in the middle of the dry ingredients. Crack the egg and pour it into the well, but don’t mix it yet. When butter is melted, whisk the egg into the cornmeal mixture. Add buttermilk, and whisk well, scraping the bottom of the bowl with whisk as you go. Be sure to thoroughly incorporate everything, or the spoon bread could separate.
While spoon bread is baking, heat a large sauté pan over medium heat. Add 1 teaspoon cooking oil. When it starts to shimmer, add catfish. Cook without moving until lightly browned on the bottom, 4-5 minutes. Flip fish, and cook until it is opaque all the way through, firm to the touch, and browned on the second side, 3-4 minutes more.
Stir remaining butter and parsley into warm green beans.
Divide fish between 2 plates, and serve with spoonbread and green beans on the side. Enjoy!