Cornmeal-Crusted Catfish with Braised Collard Greens
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Ingredients
- 500 g catfish fillets
- 100 g fine polenta (cornmeal)
- 2 eggs
- 1 tbsp cajun seasoning
- 3 tbsp vegetable oil
- 400 g collard greens
- 1 onion, sliced
- 2 garlic cloves
- 200 ml fish stock
- 1 lemon
Nutrition (per serving)
- Calories
- 444 kcal
- Protein
- 29.9 g
- Carbohydrate
- 24.9 g
- of which sugars
- 3.6 g
- Fat
- 23 g
- of which saturates
- 4.2 g
- Fibre
- 7.2 g
- Salt
- 1.02 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Strip the collard greens from their stalks and shred. Heat 1 tablespoon of the vegetable oil in a pot and soften the onion and garlic cloves for 5 minutes.
- 2
Add the collard greens and fish stock, cover and simmer for 20 minutes until tender, then keep warm.
- 3
Mix the fine polenta with the cajun seasoning on a plate. Beat the eggs in a shallow bowl. Dip each catfish fillet in the egg, then press into the polenta to coat both sides.
- 4
Heat the remaining vegetable oil in a large frying pan over a medium-high heat and fry the catfish for 3-4 minutes on each side until the crust is golden and the fish flakes easily.
- 5
Serve the catfish with the braised collard greens and a squeeze of lemon.
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