Fried Catfish & Greens from The Weeknight Cook by Brigit Binns

Name: Fried Catfish & Greens from The Weeknight Cook by Brigit Binns
Ingredients: Catfish fillets, 4, 1½ lb (750 g) total weight; Salt; freshly ground black pepper; Fine yellow cornmeal, 1 cup (5 oz/155 g); Buttermilk, ½ cup (4 fl oz/125 ml); Peanut or canola oil, 3 tablespoons; Cayenne pepper, ¼ teaspoon; Yellow onion, 1, halved and thinly sliced; Garlic, 1 clove, sliced; Collard, mustard, or turnip greens, 2 bunches, 1 lb (500 g) total weight, shredded; Lemons, 2, cut into wedges

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Season the catfish Put the fillets in a shallow bowl or baking dish and season lightly with salt and black pepper. Add the buttermilk and let stand for 5–10 minutes. On a plate, stir together the...

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Ingredients

Catfish fillets, 4, 1½ lb (750 g) total weight
Salt
freshly ground black pepper
Fine yellow cornmeal, 1 cup (5 oz/155 g)
Buttermilk, ½ cup (4 fl oz/125 ml)
Peanut or canola oil, 3 tablespoons
Cayenne pepper, ¼ teaspoon
Yellow onion, 1, halved and thinly sliced
Garlic, 1 clove, sliced
Collard, mustard, or turnip greens, 2 bunches, 1 lb (500 g) total weight, shredded
Lemons, 2, cut into wedges