Cornmeal-Crusted Catfish with Pimento-Stuffed Okra and Spiced Peanut Sauce

Pour buttermilk and hot sauce into a shallow dish, whisk until combined, submerge catfish fillets completely, and let rest for 15 minutes at room temperature. Wash hands, utensils, and work surfaces immediately after handling raw fish to prevent cross-contamination.

In a second shallow dish, combine yellow cornmeal, all-purpose flour, fine sea salt, black pepper, and cayenne pepper with a whisk until thoroughly uniform.

Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

In a small mixing bowl, combine softened cream cheese, shredded sharp cheddar cheese, minced pickled pimento peppers, minced jalapeño pepper, garlic powder, and smoked paprika using a small spoon until thoroughly mixed.

Place okra pods on a cutting board, trim stem caps without cutting into the seed cavity, and use a chef knife to slice a single lengthwise slit down the side of each pod, gently scraping out excess seeds to create a channel.

Use a small spoon to fill each okra pod cavity with approximately 10 to 12 grams of cheese mixture, gently pressing the edges back together to encase the filling.

Arrange the stuffed okra pods slit-side up on the prepared baking sheet, brush evenly with olive oil, and bake at 200°C (400°F) for 12 to 14 minutes until the cheese is bubbling and the pods are tender-crisp.

Melt unsalted butter in a medium saucepan set over medium heat at 160°C (320°F), add minced shallots and minced garlic, and sauté for 2 to 3 minutes until translucent and fragrant.

Whisk creamy peanut butter, low-sodium vegetable broth, apple cider vinegar, Worcestershire sauce, maple syrup, and kosher salt into the saucepan, reduce heat to 90°C (194°F), and simmer for 5 minutes until thickened and glossy.

Pour peanut oil into a cast iron skillet to a depth of roughly 1.5 cm and preheat over medium-high heat until the oil reaches 180°C (356°F) on an instant-read digital thermometer.

Lift catfish fillets from the buttermilk marinade with tongs, allow excess liquid to drip off, and dredge thoroughly in the seasoned cornmeal mixture, pressing down lightly so the coating adheres uniformly.

Carefully lower two fillets at a time into the hot oil and fry for 3 to 4 minutes per side at 175°C to 180°C (347°F to 356°F) until deeply golden, crispy, and the thickest part reaches a safe minimum internal temperature of 63°C (145°F) with opaque flesh that separates easily.

Use tongs to transfer the fried catfish fillets to a wire cooling rack lined underneath with paper towels, allowing the fish to drain and rest for 2 minutes to retain maximum crunch.

Spoon warm peanut sauce across the base of four dinner plates, lay a crispy catfish fillet over the sauce, arrange 4 warm cheese-stuffed okra pods alongside, garnish with sliced scallions, and serve with fresh lemon wedges.