In a large pot, bring 4 cups of water to a boil. Stir in the corn grits, salt, and butter. Reduce heat to low and simmer for about 20 minutes, stirring occasionally, until the grits are thick and creamy. Add the heavy cream and black pepper, stirring until well combined. Keep warm until ready to serve.

Prepare the Catfish

In one bowl, whisk together the egg and milk. In another bowl, combine the flour, cornmeal, and cajun seasoning. Dip each catfish fillet into the egg mixture, then dredge in the flour-cornmeal mixture, ensuring it's well coated.

Fry the Catfish

In a large skillet, heat the oil over medium-high heat. Once hot, add the coated catfish fillets and fry for about 4-5 minutes on each side until golden brown and cooked through. Remove from the oil and set on a paper towel to drain excess oil.

Fry the Mushrooms

In the same skillet, add sliced mushrooms and fry until golden brown and crispy. Remove and set aside.

Serve

Spoon the creamy grits onto a plate, top with fried catfish, and garnish with crispy mushrooms and chopped green onions. Serve hot and enjoy!