MilkWood's Pan-Fried Catfish in Bacon Vinaigrette Recipe

Excerpted from Smoke & Pickles by Edward Lee (Artisan Books). Copyright © 2013. Photographs by Grant Cornett.

Ingredients

For the vinaigrette

  • 5 Ounces  bacon, cut into 3 thick strips
  • shallot, minced
  • 10 Ounces  seedless red grapes, plus more for garnish
  • 2 Teaspoons  chopped thyme, plus more for garnish
  • 1 Teaspoon  sherry vinegar
  • 1 Teaspoon  creole mustard
  •   Salt and pepper, to taste

For the catfish

  • Four  4-ounce fillets skinless catfish
  • 1 Tablespoon  butter
  • 1 Teaspoon  olive oil
  •   Salt and pepper, to taste

Chef Edward Lee of MilkWood in Louisville, KY creates his own spin on this classic Southern dish. The catfish is fried and then placed in a vinaigrette of bacon, grapes, and mustard, creating a tangy, savory dish that reinterprets the traditional meal. 

Click here to see 24 Southern Dishes That You Need to Know How to Make

 

Directions

For the vinaigrette

Finely dice the bacon and place it in a medium skillet over high heat. Cook until the fat is rendered, about 3 minutes. Add the shallots and stir frequently until  both the bacon and shallots are brown and crispy, about 5 minutes.

Place the grapes in a blender and pulse until they are crushed and juiced but still lumpy, about 10 or 15 pulses. Add the grapes to the skillet. Using a wooden spoon, scrape up any browned bits from the bottom of the skillet. Add the thyme, vinegar, and mustard to the skillet and turn the heat to low. Stir gently and let simmer about 5 minutes.

Take the pan off the heat and keep warm until ready to serve. 

For the catfish

Season the catfish filets with salt and pepper, to taste. In a large skillet separate from the vinaigrette, heat the butter and oil over high heat.

When the butter begins smoking, place the catfish on the skillet. Cook on one side for 3 minutes then gently flip the catfish and lower the heat to medium. Cook the catfish on the other side until crispy and cooked all the way through.

Ladle a few tablespoons of the bacon vinaigrette into the bottom of warm bowls. Place the catfish over the vinaigrette. Top with fresh thyme and slices of fresh grapes. Serve immediately.  

Nutrition

Calories per serving:

381 calories

Dietary restrictions:

Low Carb Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

19%

Servings:

4
  • Fat 25g 38%
  • Carbs 16g 5%
  • Saturated 8g 41%
  • Fiber 1g 6%
  • Trans 0g
  • Sugars 13g
  • Monounsaturated 11g
  • Polyunsaturated 4g
  • Protein 23g 46%
  • Cholesterol 93mg 31%
  • Sodium 364mg 15%
  • Calcium 30mg 3%
  • Magnesium 37mg 9%
  • Potassium 613mg 18%
  • Iron 1mg 6%
  • Zinc 1mg 7%
  • Phosphorus 309mg 44%
  • Vitamin A 32µg 4%
  • Vitamin C 4mg 7%
  • Thiamin (B1) 0mg 12%
  • Riboflavin (B2) 0mg 11%
  • Niacin (B3) 4mg 20%
  • Vitamin B6 0mg 19%
  • Folic Acid (B9) 18µg 5%
  • Vitamin B12 3µg 57%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 7%
  • Vitamin K 15µg 19%
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