Meal Type: Entree
Ingredients
Catfish
3-4
skinless catfish fillets (approximately 1.5 lbs)
2
cups vegetable oil, for frying
2
cups yellow cornmeal
1
cup buttermilk
1
tablespoon cayenne pepper
1
teaspoon salt
1
teaspoon black pepper
3/4
cup pecans plus a few chopped pecans for garnish
1
tablespoon parsley (approximately 2-3 sprigs) plus chopped parsley for garnish
1
egg (optional) for garnish
Kale
t
teaspoons butter
6
turkey bacon strips, diced
1/4
cup pecans, chopped
a drizzle of olive oil
1.5
pounds (approximately 3 bunches) of curly kale
1
large onion
2
garlic cloves, chopped
salt to taste
1/2
teaspoon onion powder
1/2
teaspoon garlic powder
1
teaspoon black pepper
1/2
teaspoon paprika
2
dashes cayenne pepper
1
tablespoon lemon juice
1
teaspoon white vinegar
Sweet Potatoes
3
pounds sweet potatoes
2
tablespoons butter
1/4
cup brown sugar
1/4
cup maple syrup
1/4
teaspoon cinnamon
a dash of cumin
1/8
teaspoon ground cloves
1/4
teaspoon salt
1/2
cup of pecans, chopped
Directions
Step One - Catfish Instructions
- Pat fillets dry with paper towel. Using a sharp knife, cut each fillet into 3 inch pieces.
- Place fish in a large baking dish or plastic storage bag, pour in buttermilk; coat well; allow to sit for 10-minutes in refrigerator.
- In a food processer, combine pecans, cornmeal, parsley, salt, pepper, cumin, and cayenne.
- Using a cast-iron, or heavy bottom skillet, pour oil into skillet and heat on medium until oil is 310 – 325ºF
- While oil is heating, take a fillet directly from the buttermilk and place it in the cornmeal; pat the cornmeal on the fillet; coat it all over, twice; repeat with remaining fillets.
- Cook each piece of fish for 2 minutes on each side until golden brown and the fish’s internal temperature is 145ºF.
- Remove fish from the pan and place onto a plate with paper towels.
Step 2 - Kale Instructions
- Wash kale. Remove stems and chop into 1 inch strips.
- In a large pot toast pecans for 10 minutes. Set toasted pecans aside.
- In the same pot melt butter on medium-low heat. Turn heat down to low. Slowly sauté bacon until butter is light brown.
- Remove from pot and set aside.
- Add olive oil to the same pot. Sauté onions for 1 minute on medium heat. Add garlic and cook for 30 seconds.
- Add kale and seasonings. Sauté until thoroughly reduced in size, about 5 minutes.
- Add water, vinegar, and lemon juice. Cover pot and let simmer on medium-low for 20-25 minutes, stirring periodically.
- Add bacon and pecans. Toss until combined.
Step 3 - Sweet Potato Instructions
- Preheat the oven to 400ºF.
- Peel sweet potatoes and slice them into fries-shaped strips (1/8 inch × 1/8 inch × 2 inches).
- Place the sweet potatoes in a large casserole dish (11″x 15″ or 5 quart).
- Combine the butter, brown sugar, maple syrup, cinnamon, cumin, cloves, and salt in a small saucepan. Melt on medium heat until mixture begins to bubble. Pour the butter mixture over the sweet potatoes in the casserole dish, and stir to coat.
- Transfer the casserole dish to the preheated oven and roast for 30 minutes.
- In a skillet, toast pecans for 20 minutes. Remove pecans and set the pan aside for later. While the sweet potatoes are roasting, roughly chop the pecans.
- Add pecans to casserole and stir to combine. Bake for 15-20 minutes.
- Add butter to the pan that was set aside and fry egg on medium heat. The egg should be cooked to sunny-side-up doneness.
Step 4 - Assembly
- Put a ladle-full of kale into a deep bowl.
- Place sweet potato strips and fried egg on top.
- Finish off the dish with fried catfish and garnish with parsley and chopped pecans.
Adapted from:
https://www.smartypantskitchen.com/fried-catfish-2/ and https://www.budgetbytes.com/maple-roasted-sweet-potatoes-with-pecans/