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Southern Fried Catfish

Yield 1 4-piece

Ingredients

  • 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

    Ingredients

      • 2 oz. Bacon
      • 2 ct. Chopped Collard Greens
      • 1 c. Chicken Stock

      Preparation

      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

    Braised Collard Greens
  • 2 oz. GFS Mild Tartar Sauce

Preparation

 

Wash hands.

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.