Catfish & Grits Recipe

Prep the fish and dredge

Pat catfish fillets dry with paper towels. In a shallow bowl combine flour, cornmeal, paprika, cayenne, onion powder, garlic powder, salt, and black pepper. Toss fillets in the dry mix to coat evenly, pressing so the coating adheres. Set on a wire rack while you heat oil or prepare to blacken.

Fry method

Heat 1/2 cup vegetable oil in a large skillet over medium-high until shimmering and 350°F if using a thermometer. Fry fillets in batches, 3–4 minutes per side depending on thickness, until golden brown and cooked through (internal temp 145°F). Drain on paper towels and keep warm in a low oven (200°F).

Blacken method (alternate)

Melt 2–3 tbsp unsalted butter in a heavy skillet (cast iron) over high heat until foaming. Add fillets and cook 2–3 minutes per side, pressing to maximize contact, until a dark crust forms and fish is cooked through. Reduce heat if crust darkens too fast. Finish with a squeeze of lemon.

Bring 4 cups water and 1 tsp salt to a boil in a medium saucepan. Slowly whisk in grits to avoid lumps. Reduce heat to low and simmer, stirring frequently, until thick and tender, about 20–25 minutes for stone-ground grits (follow package if different).

When grits are creamy and thick, stir in 1 cup whole milk and 2 tbsp butter. Remove from heat and fold in smoked gouda and optional cheddar until melted and smooth. Season with 1/2 tsp black pepper and adjust salt to taste. Keep covered and warm until plating.

In a small saucepan over medium heat melt 2 tbsp butter. Add minced shallot and cook 2–3 minutes until translucent. Add garlic and cook 30 seconds until fragrant.

Stir in 2 tsp cajun seasoning and 1/2 tsp smoked paprika, cooking 30 seconds to bloom the spices. Deglaze with 1/4 cup white wine or chicken stock, scraping up any browned bits, and reduce by half (about 1–2 minutes).

Lower heat and add 1 cup heavy cream, stirring to combine. Simmer gently until sauce thickens slightly, 3–5 minutes. Stir in 1 tbsp lemon juice, 1 tsp Worcestershire sauce, 1/2 tsp hot sauce if using, 2 tbsp chopped parsley, and season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm, stirring occasionally.

Spoon a generous portion (about 3/4–1 cup) of gouda grits onto each plate, creating a shallow well in the center.

Place a cooked catfish fillet on top of the grits. Spoon 2–3 tablespoons of the warm Cajun cream sauce over each fillet and around the grits. Garnish with chopped green onions, a sprinkle of paprika, and extra chopped parsley if desired. Serve with lemon wedges on the side.

Notes: If frying and blackening are both desired, fry for a crisp crust then finish with a quick sear in butter to blacken edges. Leftover sauce can be refrigerated up to 3 days; rewarm gently before serving.