Cast-Iron Shallow-Fried Catfish with Sweet Corn Emulsion & Pickled Collard Slaw

Instructions

1. 1

   In a large bowl, whisk together 1.5 cups buttermilk, 2 tbsp hot sauce, and 1 tsp fish sauce. Submerge the 4 (6 oz) catfish fillets in the liquid, ensuring they are fully coated. Set aside to marinate at room temperature.

   5 min

   Tip: Fish sauce in a buttermilk brine might sound like heresy in the South, but trust me—it amplifies the savory notes of the catfish without tasting oceanic.

2. 2

   In a medium bowl, whisk together 1/4 cup apple cider vinegar, 1 tbsp honey, 1 tsp toasted mustard seeds, and 2 tbsp olive oil. Add 3 cups shredded collard greens and massage firmly with your hands for a minute until slightly softened. Set aside to pickle.

   5 min

   Tip: Massaging the collards breaks down their tough fibrous structure, making them tender enough to enjoy raw.

3. 3

   Melt 2 tbsp butter in a saucepan over medium heat. Add 1 minced shallot and sweat until translucent, about 3 minutes. Add 2 cups fresh sweet corn kernels and the reserved bare corn cobs.

   5 min

   Tip: Don't throw away those cobs! They hold an incredible amount of sweet, starchy corn milk that gives body to our emulsion.

4. 4

   Pour 1/2 cup water and 1/4 cup heavy cream into the saucepan with the corn. Bring to a gentle simmer, cover, and let cook until the corn is very tender.

   10 min

   Tip: Keep the heat gentle so the cream doesn't break.

5. 5

   While the corn simmers, whisk together 1 cup fine yellow cornmeal, 1/2 cup rice flour, 1 tsp celery salt, and 1 tsp smoked paprika in a wide, shallow dish.

   5 min

   Tip: Using rice flour in your dredge is a fine-dining trick I picked up in Charleston. It fries up incredibly light and stays shatteringly crisp.

6. 6

   Pour 1.5 cups peanut oil into a large cast-iron skillet—it should come about a half-inch up the sides. Place over medium-high heat until a thermometer registers 350°F, or a pinch of cornmeal instantly sizzles.

   10 min

   Tip: Cast iron retains heat beautifully, which is essential when shallow frying so the temperature doesn't plummet when you add the fish.

7. 7

   Remove the corn cobs from the saucepan and discard. Transfer the remaining corn mixture to a blender and puree until incredibly smooth. Season with a pinch of salt and keep warm.

   5 min

   Tip: Blend it a full minute longer than you think you need to for that luxurious, restaurant-quality silkiness.

8. 8

   Pull the catfish from the buttermilk, letting the excess drip off. Dredge each fillet thoroughly in the cornmeal mixture, pressing gently so the crust adheres well.

   5 min

   Tip: Let the breaded fish sit for just a minute before frying to help the crust set.

9. 9

   Carefully lay 2 of the breaded fillets into the hot oil in the cast-iron skillet, laying them away from you to prevent splashes. Shallow fry for about 3 minutes per side until golden and crispy. Transfer to a wire rack.

   6 min

   Tip: Always use a wire rack over a baking sheet rather than paper towels; paper towels create steam and ruin that crust we worked so hard for.

10. 10

    Repeat the frying process with the remaining 2 fillets. Ensure your oil comes back up to 350°F before dropping the second batch.

    6 min

    Tip: Monitor the heat. If the oil gets too hot, the crust will burn before the fish cooks through.

11. 11

    Swoosh a generous spoonful of the warm sweet corn emulsion on the bottom of each plate. Top with a crispy catfish fillet and a bright tangle of the pickled collard slaw.

    3 min

    Tip: The contrast of the hot fish, warm sweet corn, and cool, acidic slaw is what makes this dish sing.