Southern Fried Cod with Garlicky Kale

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When I’m cooking for myself, I keep it super simple—and fix something my husband isn’t crazy about. In this case, it’s kale. I love kale, raw or cooked, but Christopher, not so much. Here, I sautéed it with garlic for a deeply green and earthy taste. Mmmm.

And if I’m frying fish, what better way to go than southern? Spicy and golden brown, crispy outside and flaky inside—just simple cod served up good ol’ southern style. That deserves another mmmm.

Serves 1 (easily doubled)

Ingredients

• 1/4 cup milk (or buttermilk, for thicker texture)
• 2 tbsp yellow cornmeal
• 1 tbsp flour
• 1/2 tsp crumbled dried oregano
• 1/4 tsp garlic granules (or powder)
• 1/4 tsp smoked paprika
• 1/8 tsp ground cayenne
• sea salt
• freshly ground black pepper
• 1 5-oz skinless cod filet (about 3/4-inch-thick portion)
• 2 tbsp peanut oil
• 2 tbsp olive oil
• 1 garlic clove, finely chopped
• 2 cups lightly packed torn or coarsely chopped kale
• 1/8 tsp dried red chile flakes

Cod Portion

Kale, Garlic, and Chile Flakes

Preparation

1. Pour the milk into a shallow bowl.
2. Combine the cornmeal, flour, and next 4 ingredients (through cayenne) in a sturdy, sealable plastic bag.
3. Dip the fish in the milk, letting excess drip off. Place the fish in the bag with the cornmeal mixture and shake to coat all over.
4. Heat a nonstick skillet over medium heat and add the peanut oil. Season the cod with salt and pepper and place in the skillet. Fry until dark golden brown and just cooked through, 4-5 minutes per side, depending on thickness.
5. Meanwhile, heat another skillet over medium heat and add the olive oil. Add the garlic and sauté 1 minute. 
6. Add the kale and chile flakes and season with salt and pepper. Cover and cook, stirring a few times, until wilted and softened, about 5 minutes.

Coated Cod

Beginning to Fry

After Turning

Garlic in Oil

Kale Beginning to Cook

Cooked Kale

Plate the kale and top with the fried cod. Serve hot.

Southern Fried Cod with Garlicky Kale