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.
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
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
Peanut Crusted Catfish
Collard Green Fried Rice
For the fish
- In a mixing bowl combine milk, water, hot sauce, and salt. Marinade fish in liquid for 30 minutes at room temperature.
- 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
- Place a heavy bottom skillet on the stove, add oil and bring to medium heat.
- Add rice and sauté for 2 minutes.
- Add remaining ingredients, except for chopped peanuts, and cook until collard green liquid is mostly evaporated.
- Remove from pan and place on serving plate. Garnish with chopped peanuts.
- Recipe created by chef Todd Richards of Lake & Oak, Atlanta