Catfish & Grits Recipe

Bring 4 cups water and 1 tsp salt to a rolling simmer in a medium heavy-bottomed saucepan over medium-high heat.

Slowly whisk in 1 cup stone-ground grits to prevent lumps. Reduce heat to low so mixture maintains a gentle simmer.

Cook, stirring frequently (every 2–3 minutes), until grits are thick and tender, about 20–25 minutes for stone-ground grits (adjust per package). If mixture becomes too thick, stir in up to 1/2 cup additional water or milk to reach desired consistency.

Once grits are tender, stir in 3 tbs unsalted butter, 1/2 cup whole milk, 2 tbs cream cheese (optional), and 3/4 cup grated sharp cheddar. Season with 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. Keep warm on the lowest heat, covered, stirring occasionally while you prepare the rest.

In a medium skillet, heat 2 tbs unsalted butter and 1 tbs olive oil over medium heat until butter melts and begins to shimmer.

Add 1/2 cup diced yellow onion, 1/2 cup diced green bell pepper, and 1/2 cup diced celery. Sauté, stirring occasionally, until vegetables are softened and translucent, about 5–7 minutes.

Add 2 tsp minced garlic and 1 tsp creole seasoning; cook 30–45 seconds until fragrant.

Stir in 1 tbs tomato paste and cook 1 minute to deepen flavor, then deglaze with 1/2 cup chicken stock, scraping any browned bits from the pan.

Add 1 tsp worcestershire sauce and 1 tsp lemon juice. Simmer gently 2–3 minutes until sauce reduces slightly. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper. Stir in 1 tbs chopped fresh parsley and remove from heat. Keep warm.

Pat 1.5 lb catfish fillets dry with paper towels. If fillets are large, cut into 4–6 serving pieces. Place fillets in a shallow dish.

Whisk together 1 cup buttermilk and 1 tbs hot sauce in a bowl; pour over the fillets and let marinate 15–20 minutes at room temperature (or up to 1 hour refrigerated). This tenderizes and seasons the fish.

While fish marinates, combine 1 cup all-purpose flour, 1 cup cornmeal, 1.5 tsp salt, 1 tsp black pepper, 1/4 tsp cayenne, 1/2 tsp paprika, and 1/2 tsp garlic powder in a shallow bowl or pie plate and mix well.

Pour 4 cups vegetable oil into a heavy skillet or Dutch oven to a depth of about 1" (or use a deep-fryer). Heat oil over medium-high to 350°F (175°C). Use a kitchen thermometer for accuracy; if you don't have one, test with a small pinch of the coating — it should sizzle steadily but not smoke.

Remove fillets from buttermilk one at a time, letting excess drip off, then dredge thoroughly in the flour/cornmeal mixture, pressing to adhere a good coating. Shake off excess.

Fry fillets in batches, being careful not to overcrowd the pan. Cook until golden brown and the fish flakes easily, about 3–4 minutes per side for 1/2"–3/4" fillets. Adjust time for thicker pieces. Maintain oil temperature around 330–350°F by reducing heat between batches if necessary.

Transfer fried catfish to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while frying remaining batches. Sprinkle with a little extra salt to taste immediately after frying if desired.

Divide warm grits among 4 plates (about 3/4–1 cup per serving). Spoon a generous portion of the Trinity vegetable sauce over each bed of grits.

Place 1–2 pieces of fried catfish on top of the sauced grits.

Garnish with 2 tbs chopped scallions (or chives) and a sprinkle of chopped parsley. Serve lemon wedges and hot sauce on the side for squeezing or drizzling.

Serve immediately so the catfish stays crisp while the grits remain creamy.