Ingredients
Scale
Greens
- 16– ounce bag of clean and cut greens (collards, mustard, or country mix are all fine)
- 1 slice bacon diced
- 1/4 onion diced (you’ll surely use the rest this week)
- 1/2 teaspoon kosher salt
- four dashes hot sauce or to taste
- 1 tablespoon seasoned rice vinegar
Catfish
- 1 pound catfish fillets
- 1/2 cup all purpose flour
- 1 teaspoon Cajun seasoning
- 1 teaspoon paprika
- 1 tablespoon butter
- 1 tablespoon vegetable oil
Instructions
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For the greens, heat a 12″ skillet or stockpot over medium-high heat. (Dice the bacon and onion while skillet heats.) Add bacon and onion to skillet and saute, stirring occasionally, until beginning to brown.
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Reduce heat to medium, and add greens to skillet a couple handfuls at a time. Stir and let wilt slightly before adding more. After adding all the greens, season with salt and hot sauce, add 1/3 c. water, and stir. Cover and simmer, stirring occasionally, until dinner is ready to serve.
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Now it’s time for the fish! Stir together flour, Cajun seasoning, and paprika in a shallow bowl.
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Heat a large skillet or dutch oven over medium-high heat, add butter and vegetable oil, and heat until butter is melted. Swirl pan to blend butter and oil and evenly coat pan.
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Dredge both sides of fish in flour mixture, shaking off excess. Place fillets in single layer in pan, and cook 7 minutes. Turn and cook an additional 5-7 minutes, until cooked through.
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Remove catfish to serving plate. Turn heat off greens and stir in vinegar. Slice cornbread. Your dinner is ready to serve. Sit down, relax, and enjoy!
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Cuisine: Southern