Catfish & Grits Recipe

Bring liquids to a simmer

In a medium saucepan, bring 3 cups water and 1 cup whole milk to a gentle simmer over medium heat. Stir in 1 tsp salt.

Cook grits

Slowly whisk in 1 cup stone-ground grits. Reduce heat to low and cook, stirring frequently, until thick and tender, about 20–30 minutes (follow package timing for your grits). If grits become too thick, add a splash of water or milk to loosen.

Finish with butter and cheese

When grits are tender, stir in 2 tbs unsalted butter, 1 cup shredded sharp cheddar, 1/2 tsp black pepper, and adjust salt to taste. Keep warm on the lowest heat, stirring occasionally.

Prepare catfish

Pat 1 lb catfish fillets dry with paper towels, then cut into serving portions (about 4 pieces). Season lightly with a pinch of the 1 tsp salt and 1/2 tsp black pepper.

Soak in buttermilk

Place fillets in a shallow dish and pour 3/4 cup buttermilk mixed with 1 tbs hot sauce over them. Let sit 10–15 minutes (or up to 30 minutes) to tenderize and flavor.

Make dredge

While fish soaks, combine 1/2 cup all-purpose flour, 1/2 cup fine cornmeal, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, and 1 tsp salt in a shallow bowl and mix well.

Heat oil

Pour about 1 cup vegetable oil into a large skillet to reach roughly 1/4-inch depth (or more for a crispier fry). Heat over medium-high until oil reaches 350°F (or a breadcrumb sizzles immediately on contact).

Dredge and fry

Remove fillets from buttermilk, letting excess drip off. Dredge thoroughly in the flour-cornmeal mixture, pressing to adhere. Shake off excess, then carefully place into hot oil. Fry 3–4 minutes per side until golden brown and internal temperature reaches 145°F (fillets flake easily). Work in batches if necessary to avoid crowding.

Drain

Transfer cooked catfish to a paper towel-lined plate and keep warm in a low oven (about 200°F) while finishing remaining fillets.

Cook bacon

While frying the catfish (or before), chop 3 slices bacon into 1/2-inch pieces and cook in a medium skillet over medium heat until crisp, about 6–8 minutes. Remove with a slotted spoon to a paper towel-lined plate, reserving about 1 tablespoon bacon fat in the pan (drain excess if there is more).

Sweat aromatics

Add 1/2 finely chopped small onion to the bacon fat and cook over medium heat until translucent, 3–4 minutes. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant.

Add tomatoes and flavor

Add 1 cup halved cherry tomatoes to the skillet and cook until they soften and start to collapse, about 4–6 minutes. Stir in 1 tbs fresh lemon juice and 1 tsp Worcestershire sauce. Allow sauce to reduce slightly, 1–2 minutes.

Finish sauce

Stir the reserved crisp bacon back into the pan, add 2 tbs chopped fresh parsley, and season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning with extra lemon or salt if needed. Keep warm.

Divide the cheesy grits among 4 warm plates (about 1/4 lb catfish per person). Top each portion of grits with a fried catfish fillet. Spoon the tomato-bacon pan sauce over the fish and around the grits.

Garnish with 2 tbsp thinly sliced scallions, extra parsley, and a few drops of hot sauce to taste. Serve immediately.