The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Shop the South Marketplace Newsletter Snapshot: Nashville Newsletter Snapshot: Atlanta Newsletter Snapshot: Charlotte Newsletter Snapshot: Austin Newsletter Subscribe Digital Edition Send a Gift Customer Service App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Peanut Crusted Catfish over Collard Green Fried Rice


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.
Print Recipe