Crispy Catfish Recipe

Marinate the Fish

Soak the catfish fillets in buttermilk for at least 30 minutes.

Prepare the Breading

In a bowl, mix cornmeal, flour, cayenne, garlic powder, salt, and black pepper.

Coat the Fish

Remove catfish from buttermilk and dredge in the cornmeal mixture, ensuring an even coat.

Fry the Fish

Heat vegetable oil in a deep pan over medium-high heat. Fry catfish for 3-4 minutes on each side until golden brown.

Cook the Peas

In a pot, combine black-eyed peas and chicken broth. Bring to a boil, then reduce heat and simmer until tender.

Add Rice and Vegetables

Stir in rice, onion, green bell pepper, garlic, salt, pepper, and bay leaf. Cover and simmer until rice is cooked.

Sauté the Onions and Garlic

In a large pot, sauté onion and garlic until soft.

Cook the Collards

Add collard greens, chicken broth, salt, pepper, and red pepper flakes. Simmer until greens are tender.

Sauté the Vegetables

In a saucepan, sauté onion, bell pepper, and garlic until softened.

Make the Sauce

Add diced tomatoes, cayenne, oregano, salt, and pepper. Simmer for 15 minutes.

Prepare the Vegetables

In a bowl, combine green tomatoes, onion, and bell pepper.

Make the Chow Chow

In a saucepan, combine the vegetable mixture with vinegar, sugar, and salt. Bring to a boil, then simmer for 10 minutes.