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About the Dish

  • Cornmeal


  • Garlic


  • Bragg Liquid Aminos

    Bragg Liquid Aminos

  • Turbinado Sugar

    Turbinado Sugar

  • PeachDish Salt

    PeachDish Salt

  • Catfish


  • Grape Tomatoes

    Grape Tomatoes


Place 2 3/4 cups water in a saucepan, and place over high heat to bring to a boil.
Prepare your mise en place: Peel and crush 2 garlic cloves. Halve tomatoes through the stem end. Cut catfish into 4 equal pieces.
Prepare hoecakes: Place cornmeal in a mixing bowl. When water comes to a boil, remove 1/2 cup water, and add to cornmeal. Stir to thoroughly combine.
To the remaining boiling water, add field peas, garlic cloves, Bragg Liquid Aminos, sugar and 1/4 teaspoon PeachDish Salt. Return to a boil, and skim and discard any foam that forms. Reduce heat to medium-low, and set a timer for 15 minutes.
Season catfish on all sides with 1/4 teaspoon PeachDish Salt. Set aside at room temperature. Line a plate with paper towels, and set near the stove. When the timer for the peas goes off, add tomatoes. Simmer until the tomatoes and peas are tender, 8-10 minutes. Taste and adjust seasoning as desired with remaining PeachDish Salt.
While peas cook, cook hoecakes: Heat a large skillet over medium-high heat. Add 2 tablespoons cooking oil, and swirl to coat the cooking surface. Spoon cornmeal mixture into the skillet in 6 portions, flattening each hoecake slightly with the back of the spoon. Cook until browned on bottom, about 4 minutes. Turn hoecakes and cook until tthey are firm and cooked through the center, 2-3 minutes more. Transfer to paper towel-lined plate to drain.
Return skillet to medium-high heat, and add remaining 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 the fish is opaque all the way through, firm to the touch, and browned on the second side, 3-4 minutes more.
Divide field peas between 2 plates or pasta bowls. Top with catfish, and serve hoecakes on the side. Enjoy!