Cast-Iron Grouper Cabbage Crunch with Tater Twists and Hush Puppy Heap

Y'all gather round the porch 'cause this here skillet supper is fixin' to make your taste buds holler for mercy in the best way possible. We got fresh grou Free

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Ingredients

One big ol' head of sassy green cabbage, the kind that crunches louder than a screen door in a summer storm
Two hefty russet potatoes, dirt-fresh and ready to turn into golden tater twists that stick to your ribs like a good story
One bright yellow lemon, zesty enough to make your lips pucker like you just bit into a green persimmon
A pound of fresh Gulf grouper fillets, firm and flaky like they just jumped off the boat into your skillet
A generous jar of Duke's mayonnaise, the creamy Southern gold that holds everything together better than grandma's gossip
A dozen golden hush puppies, crispy on the outside and fluffy inside like little fried clouds of joy
A pan of sweet cornbread, crumbly and buttery with that perfect crackly top that makes you forget your manners

Directions

First off, fire up your cast-iron skillet over medium heat till it's hotter than a July afternoon in Alabama, then toss in some oil and watch it shimmer like a still pond at dawn.
Slice that sassy cabbage into thin ribbons while tellin' it jokes so it don't get too tough, then add it to the skillet where it'll wilt down just enough to stay crunchy in the middle.
Cube up them dirt-fresh potatoes into bite-sized chunks, season 'em with salt and pepper like you're gossipin' with the neighbors, and fry 'em alongside the cabbage till they're crispy on the edges.
Pat the grouper fillets dry with a paper towel like you're tuckin' in a baby, then slather 'em good with Duke's mayonnaise for that tangy crust that'll make your tongue dance.
Squeeze half that zesty lemon over the fish and veggies right in the skillet, lettin' the juice sizzle and brighten everything up like a ray of sunshine through the kitchen window.
Lay the mayo-coated grouper right on top of the cabbage and taters, cover the skillet with a lid, and let it steam-fry for about eight minutes till the fish flakes easier than a tall tale.
While the fish is doin' its thing, warm up them golden hush puppies in the oven so they stay crispy and ready to sop up all the good juices.
Cut the cornbread into big squares, slather 'em with a dab more Duke's if you're feelin' fancy, and set 'em aside to cool just enough not to burn your fingers.
Flip the grouper once halfway through cookin' and give the whole skillet a gentle shake like you're rockin' a baby to sleep, makin' sure nothin' sticks to the bottom.
Pull everything off the heat, squeeze the rest of the lemon over the top for a final zing, and let it rest five minutes so the flavors can marry like a shotgun wedding in the holler.

More free Instant plates and funny Southern recipes at chucklechow.com.