How To Make Catfish and Grits Recipe
A southern classic with crispy catfish and creamy grits.
Serves:
Ingredients
- 4 catfish fillets
- 1/2 cup of cornmeal
- 1 tsp of paprika
- 1 tsp of cayenne pepper
- 1 tsp of garlic powder
- Salt and pepper to taste
- 1 cup of grits
- 4 cups of water or chicken broth
- 1/2 cup of heavy cream
- 4 tbsp of unsalted butter
- Optional: sliced green onions and lemon wedges for serving
Instructions
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In a shallow dish, mix together the cornmeal, paprika, cayenne pepper, garlic powder, salt, and pepper.
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Dredge the catfish fillets in the cornmeal mixture, pressing the mixture onto the fillets.
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Heat a large skillet over medium-high heat and add enough oil to coat the bottom of the pan.
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Place the catfish fillets in the skillet and cook for 3-4 minutes on each side or until golden brown and cooked through. Remove from skillet and set aside.
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In a separate pot, bring the water or chicken broth to a boil and add the grits, stirring constantly.
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Reduce heat to low and let grits simmer for 5-7 minutes or until thickened.
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Stir in the heavy cream and unsalted butter until the mixture is creamy and smooth.
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Serve the catfish fillets on top of the grits and garnish with sliced green onions and a lemon wedge.
Nutrition
- Calories : 530kcal
- Total Fat : 32g
- Saturated Fat : 14g
- Cholesterol : 189mg
- Sodium : 720mg
- Total Carbohydrates : 28g
- Dietary Fiber : 2g
- Sugar : 0g
- Protein : 33g
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