Your mouth is about to be blessed with this soulful dish. It's a wonderful marriage of fish and pork.
Pecan Crusted Catfish with Bacon Cider Sauted Collard Greens and Honey Mustard Drizzle
- 2 cups toasted pecans
- 2 tablespoons creole/cajun seasoning, divided
- 1 egg, beaten
- 1 cup milk
- 1 teaspoon tabasco sauce
- 1/2 cup all purpose flour
- 2 2 bunches collard greens
- 12 slices bacon, diced
- 1 cup onion, sliced thin
- 1/4 cup apple cider vinegar
- fresh cracked black pepper, 4-6 turns from the peppermill
- 1/2 cup honey
- 1/2 cup whole grain mustard
- 1/2 teaspoon tabasco sauce
- 1/4 cup lemon juice
Pecan Coated Catfish
Preheat the oven to 400 degrees. Place the pecans in a food processor and pulse them with Creole Seasoning until they are a coarse meal. Don't let them get buttery - you want it dry. Place in shallow bowl. Place flour in a separate shallow bowl. In a shallow bowl, whisk together the milk, eggs, and Tabasco. Dust each fillet with flour and dip into the milk/egg mixture, and finally pecan mixture making sure you coat the fillets well. Bake in oven 20 mins until fish is done.
Bacon Apple Cider Sauted Collard Greens
Get a pot with 4 quarts of water boiling. Place bacon bits in stainless steel skillet and slowly brown while rendering fat. When bacon is browned remove it from the skillet saving the bacon fat. Remove ans discard center stem and roll up greens (cigar style) and slice into inch slices. Place sliced greens in boiling water. Return skillet with bacon dripping back over heat and add onion saut for 1 minute. Using tongs, remove greens from water and place in skillet. Add pepper and apple cider vinegar cook for another 5 minutes. Garnish with bacon bits.
Honey Mustard Drizzle
Whisk honey, mustard, tabasco sauce and lemon juice together in a bowl.