Cajun Fried Catfish & Collard Greens

with Mashed Sweet Potatoes & Tartar Sauce

25 min

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Fri Delivery Only

Recipe only available for Friday delivery.

WW™ Approved

Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.

Vegetarian

Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.

600 Calories Or Less

All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Carb Conscious

Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

Plant-Forward

Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.

Diabetes Friendly

Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

4 Servings
Est. 600 Cals/serving

Chefs, this recipe is about as Southern as it gets. Before frying it up, we’re coating our catfish with buttermilk and Cajun spices—then we’re doing it again, to give the fillets hearty crusts with spectacular flavor and texture. To round out the dish, we’re serving two classic, simple sides: sautéed collard greens and mashed sweet potatoes. And, of course, we’re completing our catfish with its traditional condiment: creamy tartar sauce.

Get Cooking

fresh

ingredients

4 Catfish Fillets
3 cloves Garlic
1 lb Sweet Potatoes
1 bunch Collard Greens
1 large bunch Parsley
1 cup Cajun Catfish Spice Blend (All-Purpose Flour & Cajun Seasoning)
2 Tbsps Butter
½ cup Buttermilk
¼ cup Mayonnaise
¼ cup Sweet Pickle Relish

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Place the catfish fillets on a high-sided sheet pan (or baking dish); pour the buttermilk over the fillets and let marinate for at least 10 minutes. Peel and medium dice the sweet potatoes. Peel and mince the garlic. Remove and discard the collard green stems; thinly slice the leaves. Finely chop the parsley leaves and stems.

2 Cook & mash the sweet potatoes:

Add the sweet potatoes to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the butter. Using a fork, mash the mixture to your desired consistency; season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place.

3 Coat the catfish:

While the sweet potatoes cook, place the spice blend on a plate; season with salt and pepper. Working 1 at a time, remove the marinated catfish fillets from the buttermilk (letting any excess drip off, but reserving the buttermilk); thoroughly coat with the spice blend (tapping off any excess). Dip the coated fillets back into the reserved buttermilk, then thoroughly coat again with the spice blend.

4 Cook the catfish:

While the sweet potatoes continue to cook, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a drop of the coating sizzles immediately when added to the pan, add the coated catfish fillets. Cook 4 to 5 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Transfer to a serving dish. Carefully discard the oil and wipe out the pan.

5 Cook the collard greens:

In the pan used to cook the catfish, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and collard greens; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the collard greens have wilted. Transfer to a serving dish.

6 Make the tartar sauce & serve your dish:

While the collard greens cook, in a bowl, combine the mayonnaise, sweet pickle relish and half the parsley; season with salt and pepper to taste. Serve the cooked catfish fillets with the tartar sauce, cooked collard greens and mashed sweet potatoes on the side. Garnish with the remaining parsley. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!