Crispy Mississippi Catfish w/ Slow-cooked Greens, Black Eyed Peas & Creole Tomato Glaze Recipe
Indulge in our Crispy Mississippi Catfish, perfectly fried to golden perfection, served alongside a hearty portion of slow-cooked greens and creamy black-eyed peas. Drizzled with a vibrant Creole tomato glaze, this dish captures the essence of Southern comfort food, delivering a symphony of flavors that will transport your taste buds straight to the heart of the South.
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Ingredients
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Crispy Mississippi Catfish and Accompaniments
Method
Preparation Steps
Prepare the Catfish
Soak the catfish fillets in buttermilk for at least 30 minutes to tenderize.
Coat the Catfish
In a shallow dish, combine cornmeal, flour, Cajun seasoning, salt, and black pepper. Remove catfish from buttermilk and dredge in the cornmeal mixture until well coated.
Fry the Catfish
Heat vegetable oil in a large skillet over medium-high heat. Fry the catfish fillets in batches until golden brown and crispy, about 4-5 minutes per side. Drain on paper towels.
Prepare Black Eyed Peas
In a saucepan, combine the black-eyed peas, diced tomatoes, Creole seasoning, brown sugar, and apple cider vinegar. Simmer for 10-15 minutes until heated through.
Serve
Plate the crispy catfish with a serving of slow-cooked greens and black-eyed peas. Garnish with chopped parsley before serving.
