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Ingredientes
- 1/2 lb Bacon, small diced
- 2 c. Thinly sliced onions Freshly grnd black pepper
- 2 tsp Minced garlic
- 1/2 lb Black eyed peas, cooked till tender and rinsed under cold water
- 3 c. Veal or possibly beef reduction
- 1 Tbsp. Finely minced fresh parsley leaves
- 4 x Catfish fillets, (about 6 ounces, each)
- 1 c. Flour Essence
- 1/2 c. Vegetable oil
- 8 x Collard green leaves
Direcciones
- Preheat the fryer. In a large saute/fry pan, over medium heat, render the bacon till crispy, about 6 to 8 min. Using a slotted spoon, remove the bacon, drain on paper towels and set aside. Add in the onions to the bacon fat. Season with black pepper. Saute/fry till caramelized, about 8 to 10 min. Stir in the garlic and black eyed peas.
- Continue to saute/fry for 1 minute. Stir in the veal reduction and bring the liquid to a simmer. Simmer the mix for 6 to 8 min. Stir in the parsley, remove from the heat and keep hot. Season the fillets with Essence, on both sides. Season the flour with Essence.
- In a large skillet, heat the oil. Dredge the fillets in the seasoned flour, coating each side completely. Pan-fry the fillets till crispy, about 4 to 6 min on each side. Remove and drain on paper towels. Add in the greens to the warm oil and fry till crispy. Remove and drain on paper towels. Season with salt and pepper. To serve, spoon the black eyed peas in the center of each plate. Sprinkle the reserved crispy bacon over the peas. Lay the fish on top of the peas.
- Garnish with the fried greens.
- Yield: 4 servings
