Southern Fried Catfish
- 1 oz. Whole Milk
- 1/2 oz. Cayenne Pepper Sauce
- 2 oz. GFS Southern-Style Fish Breader
- 4 ct. GFS Domestic Catfish Fillets
- 4 ct. Hushpuppies
- Braised Collard Greens
- 2 oz. Bacon
- 2 ct. Chopped Collard Greens
- 1 c. Chicken Stock
- 2 oz. GFS Mild Tartar Sauce
Braised Collard Greens
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.
1] Cook bacon in large skillet over medium heat until crispy. CCP: Final internal cooking temperature much reach a minimum of 145°F, held for a minimum of 15 seconds.
2] Add the chopped collard greens, stir occasionally.
3] Pour in the chicken broth and cook until the greens are tender
1] In a medium bowl, mix the milk and the hot sauce together; set aside. Place the breading in a medium bowl. Dip the catfish in the milk mixture and then the breading and coat thoroughly.
2] Place in the deep-fryer and fry until golden-brown. CCP: Final internal cooking temperature much reach a minimum of 145°F, held for a minimum of 15 seconds.
3] Place hush puppies in the deep-fryer and fry until golden-brown.
4] Place the fried catfish on a warmed serving plate and surround with the hush puppies and greens. Garnish and serve with tartar sauce.