Catfish Recipe

Marinate

Pat catfish fillets dry with paper towels. Place fillets in a shallow dish and pour buttermilk and 1 tablespoon hot sauce over them. Cover and refrigerate for 30–45 minutes to tenderize and flavor.

Prepare Coating

In a wide, shallow bowl combine 1 1/2 cups all-purpose flour, 3/4 cup medium cornmeal, 1/4 cup fine cornmeal, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp paprika, 1/2 tsp garlic powder and 1/4 tsp cayenne pepper. Whisk to evenly distribute spices.

Heat Oil

Pour 3–4 cups oil into a heavy skillet or deep-fryer and heat to 350°F (175°C). If you don't have a thermometer, heat until a pinch of the coating sizzles and browns in about 30–40 seconds.

Dredge and Fry

Remove a fillet from the buttermilk, allow excess to drip off, and press both sides firmly into the flour-cornmeal mixture. Shake off excess. Fry fillets in batches without crowding, about 3–5 minutes per side depending on thickness, until golden brown and the internal temperature reaches 145°F (63°C). Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven if needed.

Bring 4 cups water to a gentle boil in a medium saucepan. Slowly whisk in 1 cup stone-ground grits to prevent lumps. Reduce heat to low and simmer, stirring occasionally, for 20–30 minutes until creamy and tender (follow package if different). If grits thicken too much, add a splash of water or milk to loosen.

When grits are tender, stir in 1/2 cup whole milk and 2 tbsp unsalted butter until incorporated. Remove from heat and stir in 1 cup shredded Hickory Grove Farms Gouda until melted and smooth. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Keep warm until serving.

Heat 1 tbsp olive oil in a large Dutch oven or heavy pot over medium heat. Add diced onion and cook until translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Add collard greens and toss to wilt slightly. Pour in 2 cups chicken or vegetable stock and add the smoked ham hock (or turkey leg). Bring to a simmer, reduce heat to low, cover and cook 30–40 minutes or until greens are tender.

Remove the smoked meat, shred any meat from the bone and return to the pot. Stir in 2 tbsp apple cider vinegar, 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes if using. Simmer uncovered 5 more minutes to meld flavors. Taste and adjust seasoning.

Pat the sliced okra dry to remove moisture (this helps crispness). Toss the 1/4" rounds with 1/4 cup cornstarch, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp smoked paprika until evenly coated.

Heat 2 cups neutral oil in a small heavy skillet to 350°F (175°C). Fry okra in small batches for 2–3 minutes or until golden and crisp. Use a slotted spoon to transfer to paper towels to drain. Season lightly with an additional pinch of salt while hot.

In a small saucepan melt 2 tbsp unsalted butter over medium-low heat. Add 2 tbsp all-purpose flour and whisk continuously for 1–2 minutes to make a blond roux (do not brown).

Gradually whisk in 1 1/2 cups whole milk, smoothing out lumps. Cook, stirring frequently, until the sauce thickens to a pourable cream consistency, about 4–6 minutes.

Remove from heat and whisk in 2 tbsp hot sauce, 1/4 tsp kosher salt, 1/8 tsp black pepper and 1 tsp lemon juice if using. Taste and adjust hot sauce or seasoning. Keep warm.

Divide the warm Gouda grits among 4 plates (about 3/4 cup per plate). Spoon a generous portion of collard greens beside the grits.

Place one fried catfish fillet atop the grits or alongside, as preferred. Drizzle about 2–3 tablespoons hot sauce béchamel over the catfish (adjust to taste). Scatter a small handful of okra chips over the fish or greens for crunch.

Garnish each plate with chopped parsley, a lemon wedge, and a small extra drizzle of hot sauce if desired. Serve immediately.