|Chef Prewitt prepping for the catfish|
Next on the menu, fried catfish topped with tangy pickled collards greens in a chile broth. This dish had a healthy dose of salt as well as vinegar and those are both ok in my book.
We finished the meal off with baked royal red shrimp. There is no better way to serve them than with the head on, swimming in a lemon and chili butter bath and a side of toasted bread.