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Peanut Crusted Catfish over Collard Green Fried Rice

Ingredients

Peanut Crusted Catfish

2 5-ounce catfish fillets

2 tablespoons buttermilk or milk

1 teaspoon kosher salt

1 teaspoon hot sauce

1 cup water

2 tablespoons roasted peanuts, finely chopped

1 tablespoon grape seed oil

1 tablespoon peanut oil

Collard Green Fried Rice

1 cup cooked rice

1/2 cup cooked collard greens

2 tablespoons chopped pickled vegetables (optional)

1/4 teaspoon curry powder

Kosher salt and pepper, to taste

2 tablespoons grape seed oil

1 tablespoons peanut oil

1 tablespoon peanuts, chopped

Directions

For the fish

  1. In a mixing bowl combine milk, water, hot sauce, and salt. Marinade fish in liquid for 30 minutes at room temperature.
  2. Bring a heavy bottom pan to medium heat & add oil. Remove catfish from marinade and crust the top side of the fish with peanuts and sear one top side for 4 minutes. Turn the fish over and continue to cook for 2 minutes or until it just starts to flake.

For the fried rice

  1. Place a heavy bottom skillet on the stove, add oil and bring to medium heat.
  2. Add rice and sauté for 2 minutes.
  3. Add remaining ingredients, except for chopped peanuts, and cook until collard green liquid is mostly evaporated.
  4. Remove from pan and place on serving plate. Garnish with chopped peanuts.
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