Peanut Crusted Catfish over Collard Green Fried Rice

By: Hannah Lee Leidy
Peanut crusted catfish
Courtesy Image

Catfish gets a taste of fall’s peanut harvest with this crunchy spin from chef Todd Richards of Lake & Oak in Atlanta. The collard greens fried rice, while delicious with the fish, give new life to leftover greens and rice sitting in the refrigerator.

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Serves 2

    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

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.
  • Recipe created by chef Todd Richards of Lake & Oak, Atlanta
  • Contributing City

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