This recipe is from Charleston’s renowned chef, Sean Brock. A little complicated but oh, so delicious.
Ingredients:
For the beans: 1 cup field peas 2 quarts stock (preferably pork, but chicken will work) 1 medium onion, medium dice 1 large carrot medium dice 2 celery stalks, medium dice 2 garlic cloves, peeled and sliced thin 1 bay leaf Several sprigs of thyme 1/2 chopped jalapeño For the tomato gravy: 2 tablespoons bacon fat 2 tablespoons fine cornmeal 3 cups home-canned tomatoes 1 tablespoon kosher salt 1 tablespoon freshly cracked black pepper For the catfish: Canola oil for frying 4 (6-ounce) skinless catfish fillets Salt and cayenne 1 cup cornmeal
Preparation:
Beans:
In a large stockpot, bring the stock to a simmer and add all ingredients. Cook for 1 hour over low heat, partially covered. When beans are tender, season with salt.
Tomato gravy:
Heat the bacon fat in a large nonreactive saucepan over high heat. Stir in the cornmeal with a wooden spoon. Reduce the heat to low and cook, constantly stirring, until the cornmeal turns a light brown color, about 5 minutes. Using your hands, crush the tomatoes into small bite-sized pieces. Add them to the pan and stir to combine. Increase the heat to medium, bring the gravy to a simmer, and cook it, stirring occasionally, for 10 minutes, until it is slightly thickened and the cornmeal is soft. Be careful that it is not sticking or scorching. Add the salt and pepper. Hold warm on low heat for up to 1 hour.
When ready to eat – cook the catfish and serve the fish, the beans and the gravy.
Heat a large sauté pan over high heat. When the pan is hot add 1/4 inch of canola oil. Season the fish with salt and cayenne. Dredge the fish in the cornmeal. Shake off any excess. When the oil shimmers add the filets skin side up. Do not shake the pan or touch the fish for one minute. Turn down the heat to medium high. Every couple of minutes peak under the fish. When it is golden brown, about 3-4 minutes turn it over and repeat the process. Remove from the pan and blot on a paper towel.