Jul 14 2026
Restaurants›Patio 44 Gulfport›Catfish & Grits Recipe

Catfish & Grits Recipe

Inspired by Patio 44 Gulfport
Time45m
Serves4

Blackened or fried Mississippi farm raised catfish fillets, cajun cream sauce, gouda grits

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Ingredients

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Catfish

Cajun Cream Sauce

Gouda Grits

Method

Preparing the Catfish

  1. 1

    Season the Catfish

    Rub Cajun seasoning over both sides of the catfish fillets evenly.

  2. 2

    Cook the Catfish

    Heat olive oil in a large skillet over medium-high heat. Add the seasoned catfish fillets and cook for about 3-4 minutes on each side, or until the fish is golden brown and cooked through. Remove from skillet and set aside.

Making the Cajun Cream Sauce

  1. 3

    Sauté Garlic

    In the same skillet used for the catfish, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

  2. 4

    Prepare the Cream Sauce

    Pour in the heavy cream and add Cajun seasoning. Stir well and let it simmer for about 3-5 minutes until it thickens slightly. Remove from heat.

Cooking the Gouda Grits

  1. 5

    Boil Water

    In a medium saucepan, bring the water to a boil.

  2. 6

    Cook Grits

    Once water is boiling, slowly whisk in the grits to avoid clumping. Reduce heat to low, cover, and cook for about 20-25 minutes, stirring occasionally.

  3. 7

    Add Cheese and Seasoning

    When grits are creamy and thickened, stir in the shredded smoked Gouda cheese, butter, and salt. Mix until cheese is melted and creamy.

Plating the Dish

  1. 8

    Serve

    On each plate, spoon a generous amount of gouda grits, top with blackened or fried catfish fillets, and drizzle with the Cajun cream sauce. Enjoy!

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