Cast-Iron Shallow-Fried Catfish with Creamed Butter Beans & Warm Sorghum-Bacon Vinaigrette

Instructions

1. 1

   Place 4 (6 oz each) catfish fillets in a shallow dish with 1 cup buttermilk and 1 tbsp hot sauce. Let the fish soak while you prepare the other components. This tenderizes the catfish and gives the breading something to cling to.

   15 min

   Tip: Don't rush the soak; it pulls out any muddy flavors from the catfish.

2. 2

   In a small skillet, cook 4 slices thick-cut bacon, finely chopped over medium heat until the fat is rendered and the bacon is crispy.

   8 min

   Tip: Start the bacon in a cold pan to render the most fat without burning.

3. 3

   In a medium saucepan, combine 16 oz frozen butter beans, 1 cup chicken broth, and 2 sprigs fresh thyme. Bring to a gentle simmer and cook until the beans are completely tender.

   15 min

   Tip: If the liquid reduces too quickly, add a splash of water.

4. 4

   Remove the crispy bacon from the skillet with a slotted spoon and set aside. Off the heat, whisk 2 tbsp apple cider vinegar, 1 tbsp sorghum syrup, 1 tsp fish sauce, and 1 tsp Dijon mustard right into the warm, rendered bacon fat in the pan. Stir in 2 thinly sliced scallions and the reserved crispy bacon to finish your warm vinaigrette.

   3 min

   Tip: The residual heat from the pan will mellow the raw bite of the scallions.

5. 5

   In a wide, shallow dish, whisk together 1 cup stone-ground yellow cornmeal, 1/2 cup white rice flour, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tbsp kosher salt, and 1/2 tsp black pepper.

   3 min

   Tip: The rice flour is the secret here—it guarantees a shatteringly crisp crust.

6. 6

   Pour 1/2 cup peanut oil into a large cast-iron skillet and heat over medium-high until it reaches 350°F or shimmering.

   5 min

   Tip: Drop a pinch of cornmeal into the oil; if it sizzles immediately, it's ready.

7. 7

   Remove the catfish from the buttermilk, allowing the excess to drip off. Dredge each fillet thoroughly in the cornmeal mixture, pressing gently so the crust adheres perfectly.

   4 min

   Tip: Keep one hand wet (for the buttermilk) and one hand dry (for the breading) to avoid messy fingers.

8. 8

   Once the butter beans are tender, discard the thyme sprigs. Stir in 1/4 cup heavy cream, 2 tbsp unsalted butter, 1/2 tbsp kosher salt, and 1/2 tsp black pepper. Use a potato masher to roughly crush about half the beans, creating a rustic, creamy texture. Cover to keep warm.

   3 min

   Tip: You want some whole beans left for texture. It shouldn't look like a puree.

9. 9

   Carefully lay the breaded catfish into the hot oil, dropping them away from you to prevent splashing. Shallow-fry for 4-5 minutes per side until deeply golden and crispy. Transfer to a wire rack set over a baking sheet to drain.

   10 min

   Tip: Don't overcrowd the pan. Fry in two batches if necessary.

10. 10

    To serve, spoon a generous bed of the creamed butter beans onto each plate. Top with a crispy catfish fillet, then drizzle the warm sorghum-bacon vinaigrette over the top.

    2 min

    Tip: Serve immediately so the crust stays crunchy against the creamy beans.