Fish & Grits Recipe
Cornmeal dusted, crispy-fried catfish w/ white corn grits, sauce remoulade & a fresh baked buttermilk biscuit
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Fish
For the Grits
For the Remoulade Sauce
For the Biscuits
Method
Prepare the Fish
- 1
Coat the Catfish
In a shallow dish, mix cornmeal, flour, Cajun seasoning, salt, and black pepper. Dredge catfish fillets in the mixture, ensuring they are well coated.
- 2
Fry the Catfish
Heat vegetable oil in a large skillet over medium-high heat. Fry the coated catfish fillets for about 3-4 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.
Prepare the Grits
- 3
- 4
Finish the Grits
Stir in butter and heavy cream until creamy and smooth. Adjust seasoning if needed.
Make the Remoulade Sauce
- 5
Combine Ingredients
In a bowl, mix together mayonnaise, Dijon mustard, hot sauce, chopped pickles, chopped parsley, and lemon juice. Refrigerate until ready to serve.
Bake the Biscuits
- 6
Prepare the Dough
Preheat the oven to 450°F (232°C). In a bowl, mix flour, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in buttermilk until just combined.
- 7
Bake the Biscuits
Turn dough onto a floured surface and knead gently. Roll out to about 1-inch thick and cut into rounds. Bake for 10-12 minutes until golden.