Each month Country Giant deejay Gator Harrison raids the DT McCall kitchen to learn about buying Tennessee and cooking green. When Chef Jason McConnell of Franklin’s Red Pony Restaurant paid a call, he pointed out that nothing says southern like catfish and cheese grits!

Cornmeal Dusted Catfish with Goat Cheese Grits and Green Tomato Chow-Chow

Serves 4

Catfish

• 4 ea. 5-7 oz. Fillets of Catfish (or other white fish)
• 1 c. cornmeal (season to your preference with Creole seasoning)
• 1/2 c. vegetable oil for pan-frying

Dust each fish with cornmeal seasoning while oil is being heated in a large sauté pan over moderate heat.  Sprinkle a bit of cornmeal into pan to check heat and it should sizzle immediately.  Cook for roughly 3-5 minutes per side.

Grits

• 1 1/2 c. Stone Ground Local Grits –We use Old Spencer Mill
• 3 c. Stock or Water
• 3 c. Heavy Cream, Half and Half, or Milk
• 2 oz Bonnie Blue Goat Cheese (or what’s available)
• Salt and pepper to taste

Bring liquids to a simmer, careful not to boil over.  Slowly whisk in grits and simmer for 15 minutes, carefully monitoring to insure the pot does not burn.  If grits are not cooked to you desired tenderness, add additional liquid and continue to simmer.  Finish grits by whisking in goat cheese, salt, and pepper.

Chow-Chow

• 2 green tomatoes, medium diced
• 1 yellow onion, thinly sliced
• 2 c. shredded green cabbage
• 2 c. white vinegar
• 3/4 c. white sugar
• 2 T. fresh garlic, chopped
• 1 T. turmeric
• 1 t. clove, ground
• 1 t. mustard seed
• 2 T.  ea. Salt and Pepper
• 1 T. Red Chile Flakes

Place all of chow-chow ingredients into a non-aluminum pot and slowly simmer until tomatoes are tender but not mushy, approximately 20 minutes

Plating

To plate dish place a spoonful of grits into the center of 4 plates.  Top with a golden catfish fillet and then spoon some of the chow-chow over and around the fish.  Make sure to include some of the liquid for dipping.

• Red Pony Restaurant

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