Crispy Cajun Catfish

🥘 Ingredients

• Cajun Spice Blend
  2 tbsp
• black pepper
  ½ tsp
• butter
  2 tbsp
• catfish
  4 fillets
• collard greens
  1 bunch
• corn on the cob
  4 ears
• flour
  2 tbsp
• garlic
  3 cloves
• hot sauce
  1 tbsp
• lemon
  1 unit
• mayonnaise
  3 tbsp
• olive oil
  3 tbsp
• panko breadcrumbs
  ½ cup
• salt
  1 tsp
• shallot
  1 unit
• water
  2 tbsp

🍳 Cookware

• large pan
• baking sheet

1. 

   1

   Wash and dry all produce. Preheat broiler to high. Remove any stems and tough ribs from collard greens and discard. Roughly chop leaves. Halve, peel, and finely chop shallot . Mince or grate garlic . Cut lemon into wedges. Place panko breadcrumbs into a shallow dish and season with salt and black pepper .

   collard greens: 1 bunch, shallot: 1 unit, garlic: 3 cloves, lemon: 1 unit, panko breadcrumbs: ½ cup, salt: 1 tsp, black pepper: ½ tsp
2. 

   2

   Pat catfish dry with a paper towel. Season all over with Cajun Spice Blend , salt, and pepper. Sprinkle with flour and rub into fish to moisten and evenly coat. Brush fillets all over with mayonnaise , then dip into panko breadcrumbs, flipping to coat all over and gently pressing to adhere. Set aside.

   catfish: 4 fillets, Cajun Spice Blend: 2 tbsp, flour: 2 tbsp, mayonnaise: 3 tbsp
3. 

   3

   Heat a drizzle of olive oil in a large pan over medium heat. Add shallot and cook until softened ⏱️ 3 minutes . Add garlic and cook until fragrant ⏱️ 1 minute . Season with salt and pepper. Toss in collard greens and cook until tender ⏱️ 6 minutes , adding a splash of water halfway. Season with salt and pepper.

   olive oil: 3 tbsp, water: 2 tbsp
4. 

   4

   Meanwhile, rub each ear of corn on the cob with a drizzle of olive oil. Place on a baking sheet . Broil until slightly charred ⏱️ 10 minutes , turning halfway through. Season with salt and pepper.

   corn on the cob: 4 ears
5. 

   5

   Remove collard greens from pan and set aside, covered, to keep warm. Heat a large drizzle of olive oil in same pan over medium-high heat. Add catfish and cook ⏱️ 1 minute , then lower heat to medium and continue cooking until fish is cooked through and crust is golden brown ⏱️ 5 minutes per side. Season with salt and pepper.
6. 

   6

   Divide collard greens and catfish between plates. Add a pat of butter to corn and serve to the side. Squeeze a bit of lemon over everything and sprinkle with hot sauce to taste.

   butter: 2 tbsp, hot sauce: 1 tbsp