Fried Catfish with Collard Greens


Photographs by Angie Norwood Browne

Pecan crusted catfish

1/2 cup fine cornmeal

1/3 cup chopped pecan

1/2 cup panko bread crumbs

3 eggs, whisked together

2 cups flour

4 medium catfish fillets

Salt and pepper, to taste

Preheat oven to 350

Fill a large skillet with 1/2 in or so of vegetable or frying oil and heat over medium heat

In a food processor, grind together the cornmeal, pecan pieces and bread crumbs until they are a consistent texture.

Line up 3 pans that will fit the fish

Put the flour in the first pan, along with some salt and pepper

Put the whisked eggs in the second pan, and the cornmeal/pecan breaking mixture in the third.

Dip each fillet in flour. Coat thoroughly and shake off any excess.  Repeat with egg and then with the cornmeal/pecan mixture.

Place the fillets. Carefully in the oil. The oil should be hot enough to bubble against the breading, but not so hot it smokes.

Cook on each side until they are golden brown and crispy.

Finish on a pan Lined with parchment in the oven, if necessary

Slow cooked collard greens

2 bunches of collard greens, tough parts and stems removed, cut into 2″ pieces

3/4 cup ba on, cut into a 1/4″ dice

1/2 cup celery, cut into a 1/4″ dice

2 cups onion, cut into a 1/4″ dice

1 cup ham hock

2 tablespoons red wine vinegar

1/4 teaspoon red pepper flakes

1 cup water

Salt and pepper, to taste

Cook the bacon over medium high heat until the fat is rendered. Brown, but not crisp.

Add celery and onion, cook 5 min

Reduce heat to medium and add greens. Cover and cook, stirring occasionally until the greens are wilted.

Add the ham hock, vinegar and red pepper. Cover and cook 15 in

Add the water. Simmer for 11/2 hours, stirring occasionally

Taste and correct the seasoning.

Food Styling and Recipe by Emily Browne 


About anbphoto

I never thought I'd start a blog because I'm not a writer. I am a Southern Catholic girl, a commercial food Photographer and an avid gardener. I have always wanted to journal my garden; growing food (fruit, herbs and vegetables), photographing ingredients from earth to plate and sharing the recipes I love. Someone suggested that I forget about all the writing and simply share my photographs and recipes. Perfect! My blog is an exploration of home gardening and cooking, so here is a little history of me and how "Stray Cats and Blackberries" came about. Born and raised in Alabama, my love for food lies in Southern cuisine. I learned early on that life is a party revolving around friends and family sharing food and wine. Backyard Summer bbqs, black eyed peas and collard greens on New Year's Day or ham and chocolate on Easter are just a few favorite Southern traditions I love sharing. I became fascinated with gardening when my husband and I bought our first house. I am a mother, a wife and someone who appreciates the little treasures and traditions in life. My garden started as an empty parking lot behind a Mom & Pop grocery store that my husband and I bought and renovated into a photography studio. While my husband put on his carpenter pants I put on my gardening gloves. Thirteen dumpsters at three tons each and nearly three years later I had a plantable space to sew seeds. I have been a food photographer and gardener for over 20 years and love the idea of merging my passions by growing food, photographing my harvest and sharing recipes with you. Enjoy

One comment

  1. Pingback: Fried Catfish with Collard Greens | westportfoodshare

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