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Crispy Buttermilk Catfish

with Roasted Delicata Squash

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 790 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

To get the deliciously crispy crust on tonight’s Southern-style catfish, we’re coating our fillets three times: first, in a zesty spice blend featuring paprika, coriander, and flour, then in buttermilk, then again in the spice blend. They make fitting centerpiece to sides of roasted sweet potato rounds and sautéed kale. (You may receive crinkly lacinato kale, gren curly kale, or purple-stemmed red russian kale!) A creamy sauce made from mayonnaise, vinegar, and sweet pickle relish is perfect for drizzling over the catfish and roasted delicata squash.

fresh
ingredients
Crispy Buttermilk Catfish with Roasted Delicata Squash
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Preheat the oven to 450°F. Wash and dry the sweet potatoes; cut crosswise into ¼-inch-thick rounds. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single layer. Roast 20 to 22 minutes, or until tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients & make the sauce:
2 Prepare the remaining ingredients & make the sauce:

While the sweet potatoes roast, wash and dry the remaining fresh produce. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Remove and discard the kale stems; roughly chop the leaves. In a bowl, combine the mayonnaise, pickle relish, and half the vinegar. Season with salt and pepper to taste.

Cook the kale:
3 Cook the kale:

While the sweet potatoes continue to roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the kale; cook, stirring frequently, 1 to 2 minutes, or until slightly wilted. Add ¼ cup of water; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the kale has wilted and the water has cooked off. Turn off the heat and stir in the remaining vinegar. Transfer to a bowl. Season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.

Coat the catfish:
4 Coat the catfish:

While the kale cooks, place the spice blend on a plate. Place the buttermilk in a medium bowl; season with salt and pepper. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Working 1 piece at a time, thoroughly coat the seasoned fillets in the spice blend (tapping off any excess), then in the buttermilk (letting any excess drip off), then again in the spice blend (pressing to adhere). Transfer to a separate plate.

Cook the catfish:
5 Cook the catfish:

In the same pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of spice blend sizzles immediately when added to the pan, add the coated catfish fillets. Cook 3 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.

Plate your dish:
6 Plate your dish:

Divide the cooked catfish fillets, cooked kale, and roasted sweet potatoes between 2 dishes. Serve with the sauce on the side. Garnish with the green tops of the scallions. Enjoy!

Tips from Home Chefs

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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.

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Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Preheat the oven to 450°F. Wash and dry the sweet potatoes; cut crosswise into ¼-inch-thick rounds. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single layer. Roast 20 to 22 minutes, or until tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients & make the sauce:

While the sweet potatoes roast, wash and dry the remaining fresh produce. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Remove and discard the kale stems; roughly chop the leaves. In a bowl, combine the mayonnaise, pickle relish, and half the vinegar. Season with salt and pepper to taste.

Cook the kale:
3 Cook the kale:

While the sweet potatoes continue to roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the kale; cook, stirring frequently, 1 to 2 minutes, or until slightly wilted. Add ¼ cup of water; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the kale has wilted and the water has cooked off. Turn off the heat and stir in the remaining vinegar. Transfer to a bowl. Season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.

4 Coat the catfish:

While the kale cooks, place the spice blend on a plate. Place the buttermilk in a medium bowl; season with salt and pepper. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Working 1 piece at a time, thoroughly coat the seasoned fillets in the spice blend (tapping off any excess), then in the buttermilk (letting any excess drip off), then again in the spice blend (pressing to adhere). Transfer to a separate plate.

Coat the catfish:
Cook the catfish:
5 Cook the catfish:

In the same pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of spice blend sizzles immediately when added to the pan, add the coated catfish fillets. Cook 3 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.

6 Plate your dish:

Divide the cooked catfish fillets, cooked kale, and roasted sweet potatoes between 2 dishes. Serve with the sauce on the side. Garnish with the green tops of the scallions. Enjoy!

Plate your dish: