Cast-Iron Blackened Catfish with Bacon Collards

By Sprig Originals ✓ · cooked up in Sprig

A Southern skillet dinner built for a weeknight: catfish fillets crusted in a smoky homemade blackening spice and seared in a screaming-hot cast-iron pan, served over cider-splashed collard greens braised in bacon drippings and a crisp-edged sweet potato hash. No flour, no cornmeal, no butter — just spice, smoke and good fat.

Ingredients

• 1 tbsp smoked paprika
• 1 1/2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 3/4 tsp cayenne pepper
• 1 tsp freshly ground black pepper
• 1 1/4 tsp fine sea salt

• 1 1/2 lb sweet potatoes, peeled and cut into 1/2-inch dice
• 3 tbsp avocado oil
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 1/2 tsp fine sea salt
• 2 tsp blackening spice (from above)

• 4 slices sugar-free uncured bacon, chopped
• 1 large bunch collard greens (about 1 lb), stemmed and sliced into 1-inch ribbons
• 3 cloves garlic, thinly sliced
• 3/4 cup chicken broth
• 2 tbsp apple cider vinegar
• 1 tsp honey
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp fine sea salt

• 4 catfish fillets (about 6 oz each), patted very dry
• 3 tbsp coconut oil
• 1 lemon, cut into wedges
• 2 tbsp chopped fresh flat-leaf parsley
• 2 scallions, thinly sliced

Instructions

1. Stir all the blackening spice ingredients together in a small bowl. Set aside 2 teaspoons for the sweet potato hash; the rest is for the fish.
2. Heat 3 tablespoons avocado oil in a large skillet over medium-high heat. Add the diced sweet potatoes in an even layer, sprinkle with 1/2 teaspoon salt, and cook undisturbed for 5 minutes to brown one side. Stir, then continue cooking 8 to 10 minutes, stirring every 2 to 3 minutes, until browned and just tender.
3. Add the onion and red bell pepper to the sweet potatoes along with the reserved 2 teaspoons blackening spice. Cook 5 to 6 minutes more, until the onion is soft and the edges of the potatoes are crisp. Transfer to a bowl, cover loosely with foil, and keep warm.
4. Meanwhile, cook the chopped bacon in a Dutch oven or deep skillet over medium heat for 6 to 8 minutes, until the fat has rendered and the bacon is crisp. Add the sliced garlic and red pepper flakes and cook 30 seconds, just until fragrant.
5. Add the collard ribbons in handfuls, tossing to coat in the bacon fat and letting each batch wilt before adding more. Pour in the chicken broth, add 1/4 teaspoon salt, cover, and simmer over medium-low heat for 15 to 18 minutes, until the greens are silky and tender. Stir in the apple cider vinegar and honey, then taste and adjust salt. Keep warm over low heat.
6. While the collards braise, coat the catfish: sprinkle the remaining blackening spice generously over both sides of each fillet, pressing it on so it adheres.
7. Set a cast-iron skillet over medium-high heat and let it preheat for 3 to 4 minutes, until a drop of water sizzles instantly. Add 3 tablespoons coconut oil and heat until it shimmers. Turn on your range hood — this will smoke.
8. Lay the fillets in the pan without crowding (work in two batches if needed) and sear 3 to 4 minutes until a dark, crusty char forms. Flip carefully with a thin spatula and cook 2 to 3 minutes more, until the fish flakes easily and reaches 145°F at the thickest point.
9. Divide the collards among four plates, spoon the sweet potato hash alongside, and top with a blackened catfish fillet. Scatter parsley and scallions over everything and serve with lemon wedges for squeezing.
10. Serve immediately while the crust is crisp; leftovers keep refrigerated up to 2 days and reheat best in a dry skillet over medium heat.

Chef's tips

Nutrition (per serving, estimated)

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