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Crispy fried fish with creamy mac and cheese and iron-boosting greens – a truly soul-satisfying feast!

Crispy, golden-brown whiting fillets with a savory, seasoned cornmeal crust. This classic Southern-style fried fish is incredibly easy to make and ready in under 30 minutes, perfect for a quick weeknight dinner or a traditional fish fry.
Serving size: 2 fillets

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Serving size: 1.5 cups

Tender, savory collard greens simmered with smoky bacon and a tangy broth. A classic soul food side dish that's pure comfort in a bowl, perfect alongside cornbread and fried chicken.
Serving size: 1 cup


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Crispy fried fish with creamy mac and cheese and iron-boosting greens – a truly soul-satisfying feast!
This southern dish is perfect for dinner. With 1389.43 calories and 82.88000000000001g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Fish: Rinse the whiting fillets under cold water and pat them completely dry with paper towels. A very dry surface is the key to a super crispy crust.
Make the Seasoned Dredge: In a shallow dish or a large resealable plastic bag, combine the yellow cornmeal, all-purpose flour, salt, black pepper, paprika, garlic powder, and onion powder. Whisk or shake the bag until the mixture is thoroughly combined.
Coat the Fillets: Working one at a time, press each whiting fillet firmly into the cornmeal mixture, ensuring both sides are completely and evenly coated. Gently shake off any excess. Place the coated fillets on a wire rack and let them rest for 5-10 minutes. This helps the coating adhere to the fish.
Heat the Oil: Pour oil into a large, heavy-bottomed skillet (a cast-iron skillet is ideal) to a depth of about 1/2 inch. Heat over medium-high heat until the oil reaches 350-365°F (175-185°C). If you don't have a thermometer, the oil is ready when a pinch of the cornmeal mixture sizzles immediately upon contact.
Fry the Fish: Carefully place 3-4 fillets in the hot oil, making sure not to overcrowd the pan. Fry for 3-5 minutes on the first side, until deep golden brown and crispy. Flip carefully with a fish spatula and fry for another 2-4 minutes on the other side, until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
Drain and Serve: Remove the cooked fish from the skillet and place it on a clean wire rack to drain. This allows air to circulate, keeping the bottom crust from getting soggy. Repeat with the remaining fillets. Serve immediately with fresh lemon wedges and your favorite hot sauce.
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Bring a large pot of water to a rolling boil.
Once boiling, generously salt the water with 1 tbsp of salt. Add the elbow macaroni and cook according to package directions until al dente, typically about 7-8 minutes. Drain well and set aside.
While the pasta cooks, prepare the cheese sauce. In a large pot or Dutch oven, melt 1/2 cup of butter over medium heat.
Whisk in the all-purpose flour to create a paste (a roux). Cook for 1-2 minutes, whisking constantly, until it smells nutty and is lightly golden. Do not let it burn.
Gradually pour in the warm milk, about one cup at a time, whisking continuously to prevent lumps. Bring the sauce to a simmer and cook for 5-7 minutes, stirring often, until it has thickened enough to coat the back of a spoon.
Remove the pot from the heat. This is crucial to prevent the cheese from separating. Gradually stir in the shredded cheddar and Gruyère cheeses until fully melted and the sauce is smooth.
Season the sauce with 1 tsp salt, black pepper, dry mustard, paprika, and nutmeg. Stir to combine, then gently fold in the cooked macaroni until it is well-coated.
Clean and Prepare the Greens
Render Bacon and Sauté Aromatics
Pour the mac and cheese mixture into the prepared baking dish and spread into an even layer.
In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, and 3 tbsp of melted butter. Toss until the breadcrumbs are evenly moistened. Sprinkle this mixture evenly over the mac and cheese.
Bake uncovered for 25-30 minutes, or until the sauce is bubbly and the topping is golden brown and crispy.
Remove from the oven and let the baked mac and cheese rest for 10-15 minutes before serving. This allows the sauce to set and thicken further.
Wilt Greens and Build the Broth
Simmer to Tenderness
Final Seasoning and Serving