Crispy Catfish and Black Eyed Peas, Bacon and Caramelized Onion Relish with Fried Collard Greens Recipe

Name: Crispy Catfish and Black Eyed Peas, Bacon and Caramelized Onion Relish with Fried Collard Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound bacon, small diced; 2 cups thinly sliced onions; Freshly ground black pepper; 2 teaspoons chopped garlic; 1/2 pound black eyed peas, cooked until tender and rinsed under cool water; 3 cups veal or beef reduction; 1 tablespoon finely chopped fresh parsley leaves; 4 catfish fillets, (about 6 ounces, each); 1 cup flour; Essence, recipe follows; 1/2 cup vegetable oil; 8 collard green leaves; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme

Servings: persons

1/2 pound bacon, small diced
2 cups thinly sliced onions
Freshly ground black pepper
2 teaspoons chopped garlic
1/2 pound black eyed peas, cooked until tender and rinsed under cool water
3 cups veal or beef reduction
1 tablespoon finely chopped fresh parsley leaves
4 catfish fillets, (about 6 ounces, each)
1 cup flour
Essence, recipe follows
1/2 cup vegetable oil
8 collard green leaves
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

1
Preheat the fryer.
2
In a large saute pan, over medium heat, render the bacon until crispy, about 6 to 8 minutes.
3
Using a slotted spoon, remove the bacon, drain on paper towels, and set aside.
4
Add the onions to the bacon fat.
5
Season with black pepper.
6
Saute until caramelized, about 8 to 10 minutes.
7
Stir in the garlic and black-eyed peas.
8
Continue to saute for 1 minute.
9
Stir in the veal reduction and bring the liquid to a simmer.
10
Simmer the mixture for 6 to 8 minutes.
11
Stir in the parsley, remove from the heat, and keep warm.
12
Season the fillets with Essence, on both sides.
13
Season the flour with Essence.
14
In a large skillet, heat the oil.
15
Dredge the fillets in the seasoned flour, coating each side completely.
16
Pan fry the fillets until crispy, about 4 to 6 minutes on each side.
17
Remove and drain on paper towels.
18
Add the greens to the hot oil and fry until crispy.
19
Remove and drain on paper towels.
20
Season with salt and pepper.
21
To serve, spoon the black eyed peas in the center of each plate.
22
Sprinkle the reserved crispy bacon over the peas.
23
Lay the fish on top of the peas.
24
Garnish with the fried greens.
25
Combine all ingredients thoroughly and store in an airtight jar or container.
26
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
27
Published by William and Morrow, 1993.

1285

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/2 pound bacon, small diced, 2 cups thinly sliced onions, Freshly ground black pepper, 2 teaspoons chopped garlic, and more.

Yes, Crispy Catfish and Black Eyed Peas, Bacon and Caramelized Onion Relish with Fried Collard Greens falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crispy Catfish and Black Eyed Peas, Bacon and Caramelized Onion Relish with Fried Collard Greens

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