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• Eastern Carolina Organics
  547 Industrial Park Drive
  Pittsboro, NC 27312
  Ph. 919.542.ECO4 (3264)
  

Pan-Fried NC Catfish with Organic Napa Cabbage & Cucumber Slaw

Serves 4

• 2 organic cucumbers, seeded & julienne
• 2 lemons juiced & zested, OPTIONAL
• 4 Catfish filets, rinsed
• ½ head organic Napa cabbage, shredded
• 2 tb. honey
• 1 cup organic buttermilk
• 1 cup extra Virgin olive oil
• ¼ cup water
• 1 egg
• 1 small red onion or scallion, thinly sliced
• ¼ cup ground pecans, OPTIONAL
• 1 cup organic cornmeal
• 2 tb. dill or basil, chopped
• Salt & pepper to taste

Beat egg into buttermilk and place catfish in the mixture. Refrigerate for an hour or more. Process the pecans (optional) in a food processor to a fine powder. Mix pecan powder with cornmeal. Season with salt & pepper. Prepare the cucumbers, onion and Napa cabbage and fold together in a bowl. Optionally, before juicing the lemon, zest and finely chop the rind. Add together lemon juice, olive oil, honey, basil/dill and water. Whisk thoroughly. Add lemon zest. Pour dressing over vegetables, mix well and refrigerate for at least an hour. Preheat frying pan, cover bottom with a ¼ inch of oil. Heat until hot (not scalding). Remove catfish from buttermilk. Allow excess to drip. Dust thoroughly in cornmeal mixture. Fry until lightly browned on each side, about 3-4 minutes per side. Remove and place on a paper towel to absorb excess oil. Serve catfish topped with slaw & a spoonful of dressing.

The 10% Campaign

The Center for Environmental Farming Systems (CEFS) is committed to building North Carolina's sustainable local food economy. CEFS is readying a statewide "10% Campaign" to encourage consumers to buy/grow local foods. ECO is proud to support our customers who are participating in The 10% Challenge and are encouraging our employees to do the same!

For more information, please visit The 10% Campaign website.

John Ogle from Hunting Creek Organics

Spicy Braised Kale with Tomatoes