Recipe: Fish, Grits and Collard greens - Cleveland 19 News Cleveland, OH

Recipe: Fish, Grits and Collard greens


Catfish 1 lbs

Corn flour 2 cups

Cajun seasoning 1 tsp

Jerk seasoning 1 tsp

Cooking oil 2 cups

Prep Instruction:

Heat oil to medium heat 350 degrees, add seasoning to fish, coat in corn flour, add fish to hot oil and cook on each side for 4 minutes until golden and crisp.


Grits 2 cups

Salt 2 tbs

Pepper 1 tbs

Water 1 qt

Heavy cream 1/4 cup

Blended cheese 3 oz

Prep Instruction:

Bring water to a rolling boil, slowly add grits to water with a whip, cook grits until medium thick, add salt and pepper, finish with cream and cheese.

Collard Greens

Salt 3 tbs

Sugar 2 tbs

Pepper 1 tbs

Crushed Red Pepper 1 tsp

Blended Oil 2 tbs

Water 1 gal

Prep Instruction

Wash greens in lukewarm water with 1 cup of salt and cut up into ¼ inch width. Place in a large pot, add ingredients and boil on medium high heat for 1 ½ hours until greens are tender and water is reduced to 1 gal.

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