Pan-Fried Breakfast Catfish with Black Pepper Biscuits & Heirloom Tomato Gravy

Instructions

1. 1

   Preheat your oven to 425 degrees Fahrenheit. In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp kosher salt, and 1 tbsp coarse black pepper. Take your 8 tbsp unsalted butter (make sure it's ice cold!) and cut it into the flour mixture using a pastry cutter or your fingers until the butter pieces are the size of peas. Gently stir in 3/4 cup cold buttermilk just until the dough comes together. Turn it out onto a lightly floured surface, fold it over itself two or three times to build those flaky layers, and pat it down to a 1-inch thickness. Cut out four large biscuits.

   10 min

   Tip: Handling the dough as little as possible is the secret to transcendent biscuits. The heat from your hands can melt the butter, so work quickly and with love.

2. 2

   Place the biscuits on a parchment-lined baking sheet, making sure their edges touch—they rise higher when they have a neighbor to lean on. Bake until the tops are beautifully golden brown.

   15 min

   Tip: While the biscuits are in the oven, you can start building the flavor foundation for our gravy.

3. 3

   In a medium saucepan, melt 1 tbsp unsalted butter over medium heat. Add the diced 1 small yellow onion and sauté until translucent and sweet. Stir in the minced 2 cloves garlic and cook for just one minute until fragrant. This smell right here takes me straight back to my grandmother's kitchen.

   5 min

   Tip: Don't let the garlic brown or it will turn bitter. Keep things moving in the pan.

4. 4

   Pour the chopped 2 large heirloom tomatoes and all their glorious juices into the saucepan. Add the 1/2 cup chicken broth, 1 tsp fish sauce, 1/4 tsp kosher salt, and a pinch of black pepper. Bring to a gentle simmer and let it cook down until the tomatoes break apart and it thickens into a rustic, chunky gravy. That fish sauce is my chef's touch—it won't taste fishy, but it will make those summer tomatoes taste deeply of the earth.

   10 min

   Tip: If the gravy gets too thick, you can splash in a little extra broth or water.

5. 5

   While the gravy simmers, prepare your dredging station. Pour the remaining 1/2 cup cold buttermilk into a shallow dish. In another shallow dish, whisk together the remaining 1/4 cup all-purpose flour, 1/2 cup fine yellow cornmeal, and 1 tbsp Creole seasoning. Take your halved 2 U.S. Farm-Raised catfish fillets, dip them into the buttermilk to coat, letting the excess drip off, then press them firmly into the cornmeal mixture until fully crusted on both sides.

   5 min

   Tip: Press the cornmeal mixture into the fish firmly so it adheres during frying.

6. 6

   Heat your trusty cast-iron skillet over medium-high heat and add the 3 tbsp canola oil. Once the oil is shimmering and just starting to smoke, carefully lay the catfish fillets away from you to prevent splattering. Pan-fry for about 3 to 4 minutes per side until you achieve a gorgeous, crispy golden-brown crust and the fish flakes easily with a fork. Transfer to a paper towel-lined plate to drain.

   8 min

   Tip: A cast-iron skillet is essential here. It holds the heat beautifully, giving you that authentic Southern crispiness without deep-frying.

7. 7

   In a separate non-stick skillet (or carefully wiping out your cast iron if you're quick!), melt the final 1 tbsp unsalted butter over medium-low heat. Crack the 4 large eggs into the pan and fry them until the whites are perfectly set but those golden yolks are still runny and waiting to enrich our dish.

   4 min

   Tip: You want that yolk liquid so it acts as a rich secondary sauce for the biscuit and fish.

8. 8

   Time to build the masterpiece. Split those warm, flaky black pepper biscuits in half and lay them on warm plates. Spoon a generous helping of the rich heirloom tomato gravy over the bottom halves. Top each with a piece of crispy pan-fried catfish, then another spoonful of gravy. Crown it all with a runny fried egg and scatter the minced 2 tbsp fresh chives over the top. Serve immediately, with a story and a smile.

   3 min

   Tip: This is a knife-and-fork situation. Dig straight down so you get biscuit, catfish, tomato gravy, and yolk in every single bite.