King Catfish Recipe
fried NC catfish, Old Mill of Guilford grits, crispy zucchini, roasted red pepper coconut cream sauce
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Ingredients
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Fried Catfish
Old Mill of Guilford Grits
Crispy Zucchini
Roasted Red Pepper Coconut Cream Sauce
Method
Prepare the Catfish
- 1
Soaking Catfish
Soak the NC catfish fillets in buttermilk for at least 30 minutes.
- 2
Prepare Coating
In a bowl, mix cornmeal, flour, salt, black pepper, and cayenne pepper.
- 3
Coat Catfish
Remove catfish from buttermilk and dredge in the cornmeal mixture, ensuring it's well coated.
- 4
Fry Catfish
In a large skillet, heat vegetable oil over medium-high heat. Fry the catfish in batches until golden brown and cooked through, about 4-5 minutes per side.
Prepare the Grits
- 5
Boil Water
In a pot, bring water to a boil and add salt.
- 6
Cook Grits
Stir in grits and reduce heat to low. Cook for about 20-25 minutes, stirring occasionally.
- 7
Finish Grits
Stir in butter and shredded cheese (if using) until melted and creamy.
Prepare the Crispy Zucchini
- 8
Prepare Zucchini
Preheat oven to 400°F (200°C). Slice zucchini into rounds.
- 9
Coat Zucchini
Dip zucchini slices in beaten egg, then coat with a mixture of bread crumbs, parmesan cheese, salt, and pepper.
- 10
Bake Zucchini
Place coated zucchini on a baking sheet and bake for 20-25 minutes until golden and crispy.
Prepare the Sauce
- 11
Blend Sauce
In a blender, combine coconut milk, roasted red peppers, garlic, lime juice, and salt. Blend until smooth.
Assembly
- 12
Plate the Dish
Serve the fried catfish on a bed of grits, topped with crispy zucchini, and drizzled with roasted red pepper coconut cream sauce.
