- Bourbon & Biscuits
- Things to Do
- Regional Foods
- Culinary Buzz
Receive Our Emails
In this episode Stacey and Jessica make Fried Catfish with Collard Greens and Moonbows.
Kentucky Green River Style Fried Catfish
Soak catfish in buttermilk for one hour in fridge. Mix the rest of ingredients onto plate. Drain excess buttermilk off fish before dreading in cornmeal mixture. Melt grease to 350 and add fillets. Fry about 3 minutes per side until golden brown, adding salt and/or pepper as you turn. Drain on wire rack overlaying paper towels. Serve immediately with Whiskey Tarter.
Whiskey Tarter Sauce
Mix all and refrigerate.
Melt bacon grease in bottom of large stock pot. Add collards, stirring well to coat as many greens in the bacon grease as possible. Add lid to wilt greens further for one minute. Add onion, sugar and vinegar. Cover with water. Bring to boil for a few minutes, then drop to lower heat and simmer for at least 30 minutes and up to 2 hours, cooking water down or adding more if needed.
Combine bourbon, lime juice and orange juice in a shaker with ice and shake vigorously. Strain into a rocks glass with ice. Add ginger ale and gently pour the cranberry juice on top without mixing so that the colors stay separate.