Just like with fried chicken, you're going to want to marinate this catfish in buttermilk before dredging and frying. It'll permeate the fish with flavor and make sure it stays nice and juicy after it's fried. As for the dredge, there's a lot of debate about whether you should use flour or cornmeal—we think you should use both!
Collard greens are large, leafy, dark green vegetables in the Brassica family, closely related to kale, cabbage, and broccoli. Known for their thick, sturdy leaves, they are a staple in Southern U.S. cuisine, frequently slow-cooked with smoked meats.