1/2 pound bacon, small diced
2 cups thinly sliced onions
Freshly ground black pepper
2 teaspoons chopped garlic
1/2 pound black eyed peas, cooked until tender and rinsed under
cool water
3 cups veal or beef reduction
1 tablespoon finely chopped fresh parsley leaves
4 catfish fillets, (about 6 ounces, each)
1 cup flour
Essence
1/2 cup vegetable oil
8 collard green leaves
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.
Yield: 4 servings