6 Southern Down-On-The-Farm Recipes You Must Try!

4. Louisiana Catfish With Okra And Corn

I have never been much of a fish fan but there is something tantalizing about this recipe! I want to eat it right now!

Check out those peppers and corn on the side. Yum! Here are the recipe ingredients and isntructions:

Ingredients

2 cups fresh or frozen sliced okra

1 3/4 cups fresh corn kernels (from 2 ears; see Tip), or frozen

1 medium onion, diced

2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided

 1 3/4 teaspoons Cajun or Creole seasoning, divided

1 pound catfish fillets, patted dry and cut into 4 portions

Instructions

1. Preheat oven to 450 °F.
2. Combine okra, corn, onion, 2 teaspoons oil and 3/4 teaspoon Cajun (or Creole) seasoning in a large bowl. Spread the mixture out on a large rimmed baking sheet. Roast, stirring twice, until the vegetables are tender and beginning to brown, 20 to 25 minutes.
3. Meanwhile, sprinkle both sides of catfish with the remaining 1 teaspoon Cajun (or Creole) seasoning. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium, add the fish and cook until just cooked through and starting to brown, about 4 minutes per side. Serve with the roasted vegetables.

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Fun Fact: Pot likker is the liquid from cooked greens. This was drunk or made into a type of gravy.

Thank you to Eating Well for this great recipe.