Cornmeal-Crusted Catfish With Greens and Biscuits
"A lower fat fried fish? Absolutely."
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 12 ounces catfish fillets
- 1 cup low-fat buttermilk
- 1⁄4 cup cornmeal
- 2 tablespoons flour
- 3 tablespoons canola oil
- 1 bunch swiss chard
- 2 teaspoons minced garlic
- 4 buttermilk biscuits
directions
- Season the catfish with salt and pepper to taste. Place buttermilk in a medium bowl. Combine cornmeal and flour in a shallow dish. Get the fish in buttermilk and then coat with the cornmeal mixture.
- Heat 2 tablespoons oil in a large skillet. Fry the fish until golden on the outside and cooked through on the inside for about six minutes, flipping halfway. Transfer cooked fish to a paper towel.
- Meanwhile, remove and discard the thick stem of the Swiss chard. Roughly chop the leaves. Heat the remaining 1 tablespoon oil in a skillet over medium heat and add the garlic, cook for one minute until fragrant and add the Swiss chard. Sauté until tender and wilted, about two minutes. Serve catfish with Swiss chard and biscuits.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
