Cast-Iron Seared Catfish with Creamy Stewed Butter Beans & Charred Scallion Butter

Instructions

1. 1

   In a heavy-bottomed Dutch oven or medium saucepan over medium heat, render 4 slices smoked thick-cut bacon until the lardons are golden brown and crisp, about 6 minutes. Remove the crispy bacon with a slotted spoon to a paper towel-lined plate, reserving 2 tablespoons of rendered bacon fat in the pot.

   6 min

   Tip: Start the bacon in a cold pot so the fat renders out smoothly without burning.

2. 2

   Add 1 medium sweet Vidalia onion, 1 finely diced celery stalk, and 1/2 tsp kosher salt to the hot bacon fat. Sauté over medium heat until the vegetables soften and turn translucent, about 5 minutes. Stir in 4 minced garlic cloves and cook until fragrant, about 1 minute more.

   6 min

   Tip: Sweat the aromatics gently; you want natural sweetness rather than heavy browning.

3. 3

   Add 16 oz frozen large butter beans, 2 cups low-sodium chicken broth, 4 sprigs fresh thyme, and 1 dried bay leaf to the pot. Bring to a rolling boil over medium-high heat, then reduce heat to low, cover with the lid slightly ajar, and let simmer gently until the beans are melt-in-your-mouth creamy, about 25 minutes.

   25 min

   Tip: If the liquid reduces too fast before the butter beans are completely tender, splash in an extra 1/4 cup of warm broth or water.

4. 4

   While the beans simmer, mix together the spice rub in a small bowl: combine 1.5 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp dried oregano, 0.5 tsp cayenne pepper, 1.5 tsp kosher salt, and 1 tsp freshly cracked black pepper. Pat 4 skinless catfish fillets completely dry with paper towels, then season both sides generously and evenly with the spice rub, pressing it into the flesh.

   5 min

   Tip: Drying the fish thoroughly with paper towels is the real secret to achieving a deep, caramelized crust instead of steaming the fillets.

5. 5

   Set a large 12-inch cast-iron skillet over medium-high heat and let it preheat dry until a wisp of smoke appears, about 4 minutes. Add 2 tbsp neutral cooking oil and swirl to coat the surface evenly.

   4 min

   Tip: Cast iron needs proper preheating to build an even thermal reservoir that won't drop in temperature when the cold fish hits the pan.

6. 6

   Carefully lay 4 skinless catfish fillets into the screaming-hot skillet, laying them away from you to prevent splatters. Sear undisturbed for 4 minutes until a deeply bronzed, blackened crust forms. Carefully flip the fillets using a fish spatula.

   4 min

   Tip: Don't try to move the fish too early. When the crust forms properly, the fish will naturally release from the cast-iron seasoning.

7. 7

   Immediately drop 2 tbsp unsalted butter and the white parts of 4 scallions into the skillet around the seared fish. As the butter froths and browns, tilt the skillet slightly and use a large spoon to baste the foaming herb butter continuously over the fillets for 3 minutes until cooked through and flaking gently. Transfer fish to a warm platter to rest.

   3 min

   Tip: Continuous butter basting cooks the top gently, imparts rich nuttiness, and seals in moisture.

8. 8

   Off the heat, immediately add the remaining 2 tbsp unsalted butter, 1 tbsp fresh lemon juice, 1 tsp fish sauce, and the sliced green tops of 4 scallions directly into the hot cast-iron skillet drippings. Swirl the skillet vigorously until the butter melts into a glossy, fragrant pan sauce.

   2 min

   Tip: The residual heat of the cast iron will easily melt the butter and emulsify the lemon juice and fish sauce into pan velvet.

9. 9

   Uncover the stewed butter beans. Discard the thyme stems and bay leaf. Stir in 0.25 cup heavy cream, 1/4 tsp kosher salt, and 1/4 tsp freshly cracked black pepper. Using the back of a wooden spoon, gently crush about a quarter of the butter beans against the side of the pot to release their starches, stirring until rich, creamy, and thickened.

   3 min

   Tip: Crushing a small portion of the beans gives you that luxurious, spoon-coating stew consistency without needing extra flour or starch.

10. 10

    Ladle the creamy stewed butter beans into four wide shallow bowls. Top each with a seared catfish fillet. Spoon the warm charred scallion pan butter generously over each fillet, and scatter the reserved 4 slices smoked thick-cut bacon lardons on top.

    2 min

    Tip: Serve immediately while the catfish crust is piping hot and contrasting with the silky butter beans.