Christopher Villano
Catfish with Pickled Greens & Chile Broth from chef/owner Donald Link of Cochon Butcher, Cochon, Herb­saint, Pêche, and Calcasieu in New Orleans.
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Catfish with Pickled Greens & Chile Broth

Donald Link, Cochon Butcher, Cochon, Herb­saint, Pêche, and Calcasieu, New Orleans - September 2013

For 4 servings

Broth:

  • 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).

Assembly:

  • 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)
  1. Whisk cornmeal and flour in shallow bowl; season catfish with salt and pepper; dredge in cornmeal mixture; reserve.

  2. 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).

  3. 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