tropical fried catfish 'n grits

When I first looked at the ingredients I was given by my dear friend Brian for our bit of culinary fun, I was initially a little scared. Smoked almonds, bananas, kale, and catfish (although he initially chose the even scarier gefilte fish) -- I was seriously beginning to question whether these could be brought together into one cohesive dish.

Banana vinaigrette on kale-wrapped catfish filets? Mashed green bananas layered with catfish and kale for a mock-shepherd's pie? What the hell was I supposed to do with smoked almonds? I could work with three of the ingredients, but always had a problem incorporating the fourth. Sometimes it was the almonds that gave me fits, but more often it was the bananas -- their texture when cooked leaves a little to be desired, unless you're eating bananas Foster or banana bread. But in a conversation with my other foodie friend, Gavin, my problem was solved.

"Do you have a dehydrator?" he asked. Um, no. Ron Popeil devotees notwithstanding, who keeps a food dehydrator in their house?

"Because some dried bananas might provide a nice crunch."

Crunch. Catfish. Fried catfish. Traditional, yes, but still -- how about pulverizing some banana chips? Hmmm... and the smoked almonds, too. And mixing them with some breadcrumbs for a slightly sweet and nutty breading? Bingo.

What to serve it with? Grits, duh. Fried catfish and grits are perhaps the pinnacle of what southern cuisine has to offer this great nation. And the kale? Treat it like the über-traditional collard greens, but upscale -- and with the tropical notes in the fish, perhaps a pan-Asian flare?

It all sounds crazy, but it was crazy good. So here's the recipe...the picture will have to get uploaded later since I forgot my camera at work, but I'll definitely make this again:

grits
1 cup grits
1/2 cup water
salt
white pepper
2 1/2 TB quick-cooking grits
2 TB butter

Combine the milk, water, and a pinch of salt and pepper in a saucepan and bring to a boil. Add the grits and simmer until soft (1-2 minutes). Finish with butter. Taste for seasoning and adjust thickness with milk if necessary.

ginger and kale with bell peppers
1 pound kale, chopped roughly
kosher salt
2 TB vegetable oil
1 TB grated ginger
1/2 red bell pepper, seeded and sliced
3 TB soy sauce
freshly ground black pepper
1/2 tsp of sugar

Blanch the kale in a large pot of boiling salted water (should taste like the ocean), stirring occasionally until the stems are almost cooked (about 6-8 minutes). Drain and dry well (in a salad spinner or squeezed in a clean towel). Set aside until ready to finish.

Heat the oil in a large skillet over medium-high heat. Add the ginger and peppers and sauté until they begin to soften (2-3 minutes). Add the kale and cook until warmed through. Add the soy sauce, pepper, and sugar.

tropical fried catfish
1/4 cup dried banana chips
1/4 cup smoked and salted almonds
1/2 cup plain breadcrumbs (fresh is preferable)
1/2 cup AP flour
2 eggs, lightly beaten
4 catfish fillets, about 6 oz. each
kosher salt
black pepper

Grind the almonds and banana chips in a food processor until fine (2-4 minutes). Combine with breadcrumbs and set aside. Season both sides of catfish fillets with kosher salt and black pepper, then dredge lightly in flour. Dip each fillet in egg and then bread with the breadcrumb mixture.

Heat a 12" skillet over medium-high heat with enough vegetable oil to cover the bottom of the pan until the oil shimmers. Fry the breaded catfish in the pan, about 3 minutes per side. Drain on newspaper or paper towels when cooked and serve immediately.

plate assembly (serves 4 light eaters or two heavy ones)
Divide the hot grits in the bottoms of four (or two) wide bowls and top each with a fried catfish fillet. Mound the kale and peppers on top of the catfish and serve with several ice-cold beers, preferably from Louisiana.