Mississippi Fried Catfish Recipe
farm raised catfish filet | cornmeal battered | black-eyed peas and rice | collard greens | tartar sauce
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Ingredients
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Catfish
Black-eyed Peas and Rice
Collard Greens
Tartar Sauce
Method
Catfish Preparation
- 1
Prepare the Battering Mixture
In a shallow bowl, combine cornmeal, all-purpose flour, salt, black pepper, and cayenne pepper. Mix well.
- 2
Coat the Catfish
Dip each catfish fillet into buttermilk, allowing the excess to drip off. Then, dredge the fillet in the cornmeal mixture until fully coated.
- 3
Fry the Catfish
In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the coated catfish fillets. Fry for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
Black-eyed Peas and Rice Preparation
- 4
- 5
Cook the Rice
Add the rice to the saucepan and stir for 1-2 minutes. Then, add chicken broth, black-eyed peas, salt, and black pepper. Bring to a boil, then reduce to a simmer, cover, and cook for about 20 minutes or until rice is tender.
Collard Greens Preparation
- 6
- 7
Cook the Collard Greens
Add chopped collard greens to the pot along with chicken broth, salt, and black pepper. Cover and cook for about 30 minutes, stirring occasionally, until greens are tender.
Tartar Sauce Preparation
- 8
Combine Ingredients
In a small bowl, mix together mayonnaise, chopped dill pickles, lemon juice, minced capers, salt, and black pepper until well combined.