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Crispy Catfish and Black Eyed Peas, Bacon and Caramelized
1/2 lb Bacon; small diced
2 c Thinly sliced onions
Freshly ground black pepper
2 ts Chopped garlic
1/2 lb Black eyed peas; cooked until tender
; and rinsed under
; cool water
3 c Veal or beef reduction
1 tb Finely chopped fresh parsley leaves
4 Catfish fillets; (about 6 ounces,
1 c Flour
1/2 c Vegetable oil
8 Collard green leaves
Preheat the fryer. In a large saute pan, over medium heat, render the
bacon until crispy, about 6 to 8 minutes. Using a slotted spoon,
remove the bacon, drain on paper towels and set aside. Add the onions
to the bacon fat. Season with black pepper. Saute until caramelized,
about 8 to 10 minutes. Stir in the garlic and black eyed peas.
Continue to saute for 1 minute. Stir in the veal reduction and bring
the liquid to a simmer. Simmer the mixture for 6 to 8 minutes. Stir
in the parsley, remove from the heat and keep warm. Season the
fillets with Essence, on both sides. Season the flour with Essence.
In a large skillet, heat the oil. Dredge the fillets in the seasoned
flour, coating each side completely. Pan-fry the fillets until
crispy, about 4 to 6 minutes on each side. Remove and drain on paper
towels. Add the greens to the hot oil and fry until crispy. Remove
and drain on paper towels. Season with salt and pepper. To serve,
spoon the black eyed peas in the center of each plate. Sprinkle the
reserved crispy bacon over the peas. Lay the fish on top of the peas.
Garnish with the fried greens.
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