Main
Recipes
Crispy Catfish and Black Eyed Peas, Bacon and Caramelized Onion Relish with Fried Collard Greens (Emeril Lagasse) Recipe

Crispy Catfish and Black Eyed Peas, Bacon and Caramelized Onion Relish with Fried Collard Greens (Emeril Lagasse) Recipe

Posted by

Rate It!

Crispy Catfish and Black Eyed Peas, Bacon and Caramelized Onion Relish with Fried Collard Greens (Emeril Lagasse)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1/2 lb bacon, small diced
2 cups thinly sliced onions
freshly ground black pepper
2 tsp chopped garlic
1/2 lb black eyed peas , cooked until tender and rinsed under cool water
3 cups veal or beef reduction
1 tbsp finely chopped fresh parsley leaves
4 catfish fillets, (about 6 oz, each)
1 cup flour
essence , recipe follows
1/2 cup vegetable oil
8 collard green leaves
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Preheat the fryer.
In a large saute pan, over medium heat, render the bacon until crispy, about 6 to 8 minutes. Using a slotted spoon, remove the bacon, drain on paper towels, and set aside. Add the onions to the bacon fat. Season with black pepper. Saute until caramelized, about 8 to 10 minutes.
Stir in the garlic and black-eyed peas. Continue to saute for 1 minute. Stir in the veal reduction and bring the liquid to a simmer. Simmer the mixture for 6 to 8 minutes. Stir in the parsley, remove from the heat, and keep warm.
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 until crispy, about 4 to 6 minutes on each side. Remove and drain on paper towels.
Add the greens to the hot oil and fry until 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.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1272.93 Kcal (5330 kJ)
Calories from fat	741.08 Kcal
		% Daily Value*
Total Fat	82.34g	127%
Cholesterol	244.69mg	82%
Sodium	5098.05mg	212%
Potassium	1372.22mg	29%
Total Carbs	60.49g	20%
Sugars	3.16g	13%
Dietary Fiber	9.76g	39%
Protein	64.22g	128%
Vitamin C	7.6mg	13%
Vitamin A	0.1mg	4%
Iron	7.7mg	43%
Calcium	252.1mg	25%

Amount Per 100 g
Calories	232.13 Kcal (972 kJ)
Calories from fat	135.14 Kcal
		% Daily Value*
Total Fat	15.02g	127%
Cholesterol	44.62mg	82%
Sodium	929.66mg	212%
Potassium	250.23mg	29%
Total Carbs	11.03g	20%
Sugars	0.58g	13%
Dietary Fiber	1.78g	39%
Protein	11.71g	128%
Vitamin C	1.4mg	13%
Iron	1.4mg	43%
Calcium	46mg	25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.