|2 servings||calories per servings 408|
A favorite of Southern "meat and threes", fried catfish has nearly become a lost art among home cooks. Never ones to allow a perfectly great Southern tradition go out of style, we're dishing an easier, healthier take on classic fried catfish! This oven-baked version boasts crispy crust, tender, perfectly seasoned fish filet on the inside, and much easier clean-up than the original. This catfish is served with salty, garlicy collard greens and sorghum sweet potatoes. It doesn't get much more Southern than that!
Remove stem from greens, and chop them finely, and then tear leaves into 1”-inch pieces. Peel and thinly slice the garlic. Peel the sweet potatoes, and cut them into 1-inch pieces.
Wash greens in a deep vessel of water, handling gently so as not to bruise them. Greens should float on the top of the water, so that dirt released by swirling through the water will sink to the bottom.
Place a deep pan over low/medium heat, add cooking oil. Add the stems, cook while stirring for 2-3 minutes, then add garlic, and cook for 1 minute more.
Add greens, and about 2 1/2 cups of water. Season with 1/2 teaspoon PeachDish salt, 1 tablespoon sorghum, and 1 teaspoon vinegar. Bring the water to a boil, then turn down to a LOW simmer, and cover.
Cook greens till tender (30min to 2 hours depending on age/heartiness of greens), taste, and adjust seasoning if desired.
While the greens are cooking: Place the sweet potatoes in a small sauce pan, and cover with water. Bring to the boil, then reduce heat just enough to maintain a heavy simmer. Cook until the sweet potatoes are so tender they come apart when prodded with a fork, or about 10-15 minutes.
While the sweet potatoes are cooking: Use 2 teaspoons (1 pat) of the butter to grease a place for each filet on the heavy baking sheet, mix together the cornmeal, blackening spices, and 1/4 teaspoon PeachDish salt. Cover the catfish filets in the buttermilk, then coat with the cornmeal mixture. Place the catfish on the buttered pan, then use any remaining butter to top the filets. Bake for 12 minutes, flip and then cook for 6 minutes more.
Once the sweet potatoes are fully cooked, remove and reserve about 1/2 cup of the liquid, then strain the potatoes to remove the rest of liquid. Mash the sweet potatoes thoroughly, then mix in 1 tablespoon of sorghum, and 2 teaspoons butter. Add back just enough of the reserved cooking liquid to your desired consistency.
Taste and adjust seasoning as desired. Serve and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...