Crusted catfish, collard greens, and sweet, golden corn—we must be going down South for dinner tonight! Three hallmark ingredients are put together in this dish that’s full of Cajun-style character. The fish is rubbed with our blend of garlic, paprika, and herbs, then coated in a layer of panko that provides a satisfying crunch next to the tender veggies.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Cajun Spice Blend
Corn on the Cob
Wash and dry all produce. Preheat broiler to high. Remove any stems and tough ribs from collard greens and discard. Roughly chop leaves. Halve, peel, and finely chop shallot. Mince or grate garlic. Cut lemon into wedges. Place panko into a shallow dish and season with salt and pepper.
Pat catfish dry with a paper towel. Season all over with Cajun spice, salt, and pepper. Sprinkle with flour and rub into fish to moisten and evenly coat. Brush fillets all over with mayonnaise, then dip into panko, flipping to coat all over and gently pressing to adhere. Set aside.
Heat a drizzle of olive oil in a large pan over medium heat (use a nonstick pan if you have one). Add shallot and cook until softened, 2-3 minutes. Add garlic and cook until fragrant, 1 minute. Season with salt and pepper. Toss in collard greens and cook until tender, 5-7 minutes, adding a splash of water halfway. Season with salt and pepper.
Meanwhile, rub each ear of corn with a drizzle of olive oil. Place on a baking sheet. Broil until slightly charred, about 10 minutes, turning halfway through. Season with salt and pepper.
Remove collard greens from pan and set aside, covered, to keep warm. Heat a large drizzle of olive oil in same pan over medium-high heat. Add catfish and cook for 1 minute, then lower heat to medium and continue cooking until fish is cooked through and crust is golden brown, 4-6 minutes per side. (TIP: Lower heat if crust browns too fast.) Season with salt and pepper.
Divide collard greens and catfish between plates. Add a pat of butter to corn (we used ½ TBSP each) and serve corn to the side. Squeeze a bit of lemon over everything and sprinkle with hot sauce (to taste).