It’s one of the very few catfish dishes I’ve had that are almost as good as cornmeal-coated fried catfish. The cooking method is more or less a blackening–the only recipe for catfish that I’ve ever found to be as good as cornmeal-coated fried fillets of the kind of catfish we see in supermarkets. They are too big for good frying, but the hot-grill, well-seasoned approach works well.
- 4 catfish fillets, 6-8 oz. each
- 2 cups total of at least three of the following vegetables, coarsely shredded:
- Purple cabbage, coarsely shredded
- Green cabbage, coarsely shredded
- Carrots, chopped into matchstick-size pieces
- White onion, coarsely chopped
- Yellow squash
- Broccoli stems, sliced thin
- 1/2 cup melted butter
- Creole seasoning
1. Heat a black iron skillet or griddle very hot. Brush the catfish with butter and sprinkle on Creole seasoning to your taste. Grill the catfish for about two minutes on each side–until the fish is opaque all the way through. Remove and keep warm.
WARNING! If the skillet is hot enough, the fish may briefly catch fire. In any case, you’ll make a lot of smoke. So have a good exhaust system, cook this dish outside, or lower the temperature of the skillet.
2. Pile the shredded vegetables onto the hot skillet or griddle, and spoon 1 tsp. of butter or margarine over them. Turn the pile after one minute, and cook for one more minute.
3. Place the catfish on a serving plate, and put the vegetables on top of it.