Apalachicola Sweet & Spicy Corn Crusted Catfish
Watch the video to see detailed instructions on how to make this delicious dish!
INGREDIENTS CORN CRUSTED CATFISH:
2 Cleaned Catfish Fillets
1/2 CUP All-Purpose Flour
1 CUP All-Purpose Flour
1/2 CUP Yellow Cornmeal
1/2 CUP Whole Milk
1 Egg
1 TBSP Chipotle Adobo Pack
1 TBSP Light Brown Sugar
1/5 TBSP Smoked Paprika
1/4 TBSP Cayenne Pepper
2 TBSPS Chopped Fresh Thyme
1 CUP Vegetable Oil or Preferred Frying Oil
Salt and Pepper to taste
Pickled Collard Greens
Peanut Chile Bacon Butter Sauce
INGREDIENTS FOR PICKLED COLLARDS:
3 BUNCHES Collard Greens, Cleaned
1 CUP Thick Julienne Bacon
2 CUPS Thick Julienne Spanish Onion
1 QUART Apple Cider Vinegar
2 QUARTS Chicken or Vegetable Stock
1/4 CUP Dark Brown SUgar
3 Bay Leaves
3 Small Dice Jalapenos with Seeds and membrane removed
Salt and Black Pepper to taste
2 TBSPS Tomato Paste
1 TBSP Crushed Red Pepper
2 TBSPS Garlic, minced
Tabasco or preferred hot sauce to taste
INGREDIENTS FOR PEANUTS, CHILIES and BACON
1 TBSP Reserved Bacon Fat
2 Shallots, minced
2 Chile de Arbol, minced
1 Bay Leaf
1/2 Cup Dry White Wine
1 Thyme Sprig
6 Black Peppercorns
Juice of one lemon
1 LB Butter cut into cubes
1/2 crushed roasted peanuts
Reserved Crispy Bacon
1 Scallion cut on the Bias
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