Crispy Catfish with Black Eyed Peas, Bacon and Caramelized Onion Relish
1/2 pound bacon, diced
2 cups thinly sliced onions
2 t chopped garlic
1/2 pound cooked black eyed peas
3 cups beef stock
1 T minced parsley
4 - 6 oz catfish fillets
1 cup flour
8 collard green leaves
Saute bacon until crisp; remove from pan and drain. Add onions to pan; cook until caramelized, 10 minutes. Stir in garlic and black eyed peas; cook 1 minute. Add beef stock; simmer 8 minutes. Stir in parsley; remove from heat and keep warm.
Separately season catfish and flour with cajun seasoning. Dredge fillets in flour; fry until crispy, 4 - 6 minutes per side. Drain on paper towels. Add collard greens to pan; fry until crispy. Season with salt and pepper; drain. Serve fish over black eyed peas, topped with crispy greens.