Pan-Roasted Catfish with Braised Mustard Greens, Crispy Country Ham & Cider Pan Jus

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Season 4 catfish fillets evenly on both sides with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika, and 1/2 tsp garlic powder. Let them sit at room temperature while you get your greens going.

   5 min

   Tip: Bringing the fish up from refrigerator cold prevents it from sticking and ensures the fillets pan-roast evenly without seizing.

2. 2

   In a medium Dutch oven or heavy saucepan, warm 1 tbsp vegetable oil over medium heat. Stir in 2 cloves minced garlic and cook until fragrant, about 30 seconds. Fold in 1 bunch mustard greens, tossing until wilted. Pour in 1/2 cup chicken bone broth, 2 tbsp apple cider vinegar, 1 tsp fish sauce, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cover, reduce heat to medium-low, and simmer gently while the fish cooks.

   18 min

   Tip: Don't skip that splash of fish sauce—it marries with the vinegar and chicken broth to mimic the deep, savory savor of a potlikker simmered for hours.

3. 3

   Set a 12-inch heavy cast-iron skillet over medium heat and add 3 oz diced country ham. Cook, stirring frequently, until the fat renders and the ham turns deeply browned and crispy, about 5 minutes. Use a slotted spoon to transfer the crispy ham to a small bowl, leaving the rendered fat in the skillet.

   5 min

   Tip: Country ham adds a salty, aged funk that bacon just can't duplicate; render it slowly so it crisps without scorching.

4. 4

   Increase heat under the skillet to medium-high and swirl in remaining 1 tbsp vegetable oil with the reserved ham drippings. Carefully place the seasoned 4 catfish fillets into the shimmering hot skillet. Sear undisturbed for 3 minutes until a rich golden-brown crust forms. Flip the fillets, add 2 tbsp unsalted butter, 4 sprigs fresh thyme, and 2 cloves smashed garlic. Tilt skillet slightly and spoon the foaming butter over the fish for 1 minute, then transfer the entire skillet to the preheated oven for 4 minutes to finish pan-roasting.

   8 min

   Tip: Basting with foaming butter—what French kitchens call arrosé—locks in moisture and infuses the sweet catfish with herbal garlic aromatics.

5. 5

   Remove skillet from oven and carefully transfer the pan-roasted catfish to a warm platter. Return skillet to low heat on the stovetop. Discard the spent thyme and garlic cloves. Pour in 1/3 cup apple cider and 1 tsp Dijon mustard, scraping up all the savory browned bits from the pan. Simmer for 2 minutes until reduced by half. Remove from heat and vigorously swirl in remaining cold 2 tbsp unsalted butter until glossy and velvety.

   4 min

   Tip: Swirling in cold butter off the heat mounts the sauce, creating a glossy, rich pan emulsion without breaking.

6. 6

   Divide the tender, braised mustard greens among four warm plates, making sure to spoon a little potlikker over each bed. Rest one pan-roasted catfish fillet atop each portion of greens. Spoon the cider pan jus generously over the fish, then scatter the reserved crispy 3 oz diced country ham and 2 tbsp fresh chives over top before serving.

   3 min

   Tip: Serve immediately while the catfish skin is crusty and the pan jus is warm and silken.