Cast-Iron Grouper Cabbage Skillet with Tater Wedges and Duke's Lemon Slather

Y'all gather round the porch table for this down-home Gulf Coast skillet wonder that turns simple cabbage and potatoes into a crispy celebration alongside Free

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Ingredients

One head of fresh green cabbage, the kind that crunches louder than a squirrel on a tin roof
Two big russet potatoes, dirt-scrubbed spuds that fry up crispier than a Sunday sermon
One bright yellow lemon, tart enough to pucker a mule's lips but perfect for zingin' up the mayo
Two thick fillets of fresh grouper, sweet Gulf fish that flakes like butter when it's done right
A generous jar of Duke's mayonnaise, the only mayo worth its salt in any redneck kitchen
A dozen golden hush puppies, little fried corn nuggets that snap and pop with every bite
A pan of hot cornbread, crumbly and golden with a crust that could stop a truck

Directions

Fire up your biggest cast-iron skillet over medium heat and toss in a knob of butter until it melts and starts to sing like a church choir on Sunday.
Slice them taters into thick wedges, season with salt and pepper, and drop them into the hot skillet to get all golden and crispy on the outside.
While the potatoes work their magic, chop that cabbage into hearty chunks and add it to the skillet so it wilts just enough to stay crunchy in the middle.
Pat the grouper fillets dry like you're wiping mud off your boots, season them good, then nestle them right into the skillet alongside the veggies.
Squeeze half that lemon over everything in the pan and let the juice bubble up to brighten the whole dang skillet like sunshine after rain.
Flip the grouper once it gets a nice crust on the bottom, then spoon a big dollop of Duke's mayonnaise right on top so it melts into a creamy sauce.
Pull the hush puppies out of the oven where they've been warming and pile them on a plate so they stay crisp and ready for dippin'.
Cut the cornbread into fat wedges and set them beside the skillet so everybody can grab a piece to sop up the lemony Duke's goodness.
Give the whole skillet a final squeeze of the other lemon half and let it rest a minute so the flavors marry like cousins at a family reunion.
Plate it all up family-style right from the skillet so the steam rises like morning fog over the swamp and folks can serve themselves.

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