Catfish with Pickled Greens & Chile Broth
Donald Link, Cochon Butcher, Cochon, Herbsaint, Pêche, and Calcasieu, New Orleans - September 2013
For 4 servings
- 2 cups chicken stock
- 1/2 cup Sherry vinegar
- 1/2 cup white wine vinegar
- 1/4 cup granulated sugar
- 1 sm. yellow onion, thinly sliced
- 8 cloves garlic, sliced
- 4 dried bird’s eye chiles
- 2 tsps. salt
- 2 bay leaves
- 1 bunch collard greens, ribs and stems trimmed and leaves cut into 1" squares
Bring all ingredients except collard greens to boil in a large saucepan; reduce heat to medium; simmer until onion has softened and flavors have come together (about 15 minutes); add greens; bring to a boil; reduce heat to medium; simmer until softened (about 4 minutes); remove from heat; reserve (keep warm).
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 Tbsp. salt
- 1 tsp. black pepper, freshly ground
- 4 2"-squared catfish fillets
- peanut oil (for frying)
Whisk cornmeal and flour in shallow bowl; season catfish with salt and pepper; dredge in cornmeal mixture; reserve.
Heat large cast-iron skillet set over medium-high heat; add oil to fill about 1/4" up sides of pan; working in batches, fry catfish, turning halfway through, until brown and crispy; place on paper towels to drain; reserve (keep warm).
To serve, add catfish to broth; bring to a boil; cook 5 to 6 minutes; divide fish, greens, and broth among bowls.
What to drink: Leitz Riesling QbA Rheingau Dragonstone 2011