Cajun Catfish And Grits Recipe

Prepare the Sauce

In a medium saucepan, heat olive oil over medium heat. Add the chopped onions and sauté until they are translucent, about 5 minutes.

Stir in the minced garlic and cajun seasoning. Cook for an additional 1-2 minutes until fragrant.

Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer and let cook for 5-7 minutes, until the sauce thickens slightly. Season with salt and black pepper to taste. Set aside.

Prepare the Catfish

In a shallow dish, mix together the flour and cajun seasoning. In another dish, beat the egg.

Dredge each catfish strip first in the flour mixture, then dip into the beaten egg, and coat with cornmeal.

Heat oil in a large skillet over medium-high heat. Once hot, carefully add the catfish strips in batches, frying until golden brown, about 3-4 minutes per side. Drain on paper towels.

Cook the Grits

In a large pot, bring water to a boil and add salt. Stir in the grits, reduce the heat to low, and cook, stirring frequently, until thickened, about 20-25 minutes.

Once cooked, stir in the shredded cheddar cheese and butter until melted and creamy. Keep warm.

Serve the Dish

To serve, place a generous scoop of cheesy grits on each plate. Top with the fried catfish strips and drizzle with the cajun cream sauce. Enjoy!