Fish 'n Grits Recipe
crispy fried catfish w/ white corn grits, sauce remoulade, 2 eggs any way and buttermilk biscuit
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Ingredients
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Fish
Grits
Remoulade Sauce
Eggs
Buttermilk Biscuit
Method
Frying the Catfish
- 1
Prepare the Catfish
In a bowl, mix cornmeal, flour, salt, and black pepper. Dip catfish fillets in buttermilk, then coat them in the cornmeal mixture.
- 2
Fry the Catfish
In a large skillet, heat cooking oil over medium-high heat. Fry catfish fillets for about 4-5 minutes on each side or until golden brown. Remove and drain on paper towels.
Cooking the Grits
- 3
Boil Water
In a saucepan, bring 4 cups of water to a boil. Add salt.
- 4
Making the Remoulade Sauce
- 5
Combine Ingredients
In a bowl, mix together mayonnaise, Dijon mustard, chopped capers, hot sauce, lemon juice, and paprika. Adjust seasoning to taste.
Cooking the Eggs
- 6
Prepare Eggs
Cook the eggs to your preference (fried, poached, or scrambled).
Baking the Biscuits
- 7
Preheat Oven
Preheat your oven to 450°F (230°C).
- 8
Make the Dough
In a bowl, mix flour, baking powder, baking soda, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in buttermilk until just combined.
- 9
Bake Biscuits
Turn dough onto a floured surface, knead gently, then cut out biscuits. Place on a baking sheet and bake for 10-12 minutes until golden.
