Crispy Cajun Catfish

🥘 Ingredients

• Cajun Spice Blend
  2 tbsp
• butter
  2 tbsp
• catfish
  22 oz
• collard greens
  8 oz
• corn on the cob
  4 unit
• flour
  2 tbsp
• garlic
  4 clove
• hot sauce
  2 tsp
• lemon
  1 unit
• mayonnaise
  2 tbsp
• olive oil
  3.333 tbsp
• panko breadcrumbs
  1 c
• paper towel
• pepper
• salt
• shallot
  2 unit
• water

🍳 Cookware

• shallow dish
• large pan
• baking sheet

1. 

   1

   Wash and dry all produce. Preheat broiler to high. Remove any stems and tough ribs from collard greens and discard. Roughly chop leaves. Halve, peel, and finely chop shallot . Mince or grate garlic . Cut lemon into wedges. Place panko breadcrumbs into a shallow dish and season with salt and pepper .

   collard greens: 8 oz, shallot: 2 unit, garlic: 4 clove, lemon: 1 unit, panko breadcrumbs: 1 c, salt, pepper
2. 

   2

   Pat catfish dry with a paper towel . Season all over with Cajun Spice Blend , salt, and pepper. Sprinkle with flour and rub into fish to moisten and evenly coat. Brush fillets all over with mayonnaise , then dip into panko, flipping to coat all over and gently pressing to adhere. Set aside.

   catfish: 22 oz, paper towel, Cajun Spice Blend: 2 tbsp, flour: 2 tbsp, mayonnaise: 2 tbsp
3. 

   3

   Heat a drizzle of olive oil in a large pan over medium heat (use a nonstick pan if you have one). Add shallot and cook until softened, ⏱️ 3 minutes . Add garlic and cook until fragrant, ⏱️ 1 minute . Season with salt and pepper. Toss in collard greens and cook until tender, ⏱️ 7 minutes , adding a splash of water halfway. Season with salt and pepper.

   olive oil: 3.333 tbsp, water
4. 

   4

   Meanwhile, rub each ear of corn on the cob with a drizzle of olive oil. Place on a baking sheet . Broil until slightly charred, about ⏱️ 10 minutes , turning halfway through. Season with salt and pepper.

   corn on the cob: 4 unit
5. 

   5

   Remove collard greens from pan and set aside, covered, to keep warm. Heat a large drizzle of olive oil in same pan over medium-high heat. Add catfish and cook for ⏱️ 1 minute , then lower heat to medium and continue cooking until fish is cooked through and crust is golden brown, ⏱️ 6 minutes per side. (TIP: Lower heat if crust browns too fast.) Season with salt and pepper.
6. 

   6

   Divide collard greens and catfish between plates. Add a pat of butter to corn (we used 1/2 TBSP each) and serve corn to the side. Squeeze a bit of lemon over everything and sprinkle with hot sauce (to taste).

   butter: 2 tbsp, hot sauce: 2 tsp