Jul 14 2026
Restaurants›Patio 44 Gulfport›Blackened Catfish Recipe

Blackened Catfish Recipe

Inspired by Patio 44 Gulfport
Time45m
Serves4

Blackened Mississippi farm-raised catfish fillet, cajun cream sauce, gouda grits

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Ingredients

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Catfish

Cajun Cream Sauce

Gouda Grits

Method

Catfish

  1. 1

    Prepare the Catfish

    Pat the catfish fillets dry with paper towels. Season both sides generously with Cajun seasoning.

  2. 2

    Cook the Catfish

    Heat olive oil in a large skillet over medium-high heat. Once hot, add the catfish fillets and cook for 3-4 minutes on each side or until blackened and cooked through. Remove from the skillet and set aside.

Cajun Cream Sauce

  1. 3

    Make the Sauce

    In the same skillet used for the catfish, reduce the heat to medium and add butter. Once melted, add minced garlic and sauté for about 1 minute until fragrant.

  2. 4

    Combine Ingredients

    Stir in the heavy cream, Cajun seasoning, and lemon juice. Allow to simmer for about 5 minutes until slightly thickened, stirring occasionally. Season with salt and black pepper to taste.

Gouda Grits

  1. 5

    Cook the Grits

    In a saucepan, bring the water to a boil. Gradually whisk in the grits and reduce heat to low. Cook for about 20-25 minutes, stirring occasionally, until thickened.

  2. 6

    Finish the Grits

    Once the grits are cooked, stir in the shredded smoked gouda cheese and butter until melted. Season with salt to taste.

Plating

  1. 7

    Serve

    Plate the gouda grits as a base, top with the blackened catfish, and drizzle the cajun cream sauce over the top. Enjoy!

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