Ingredients:

  • 1 cup Stone-Ground Grits (200g)
  • 3 cups Low-Sodium Chicken Stock or Water (710 ml)
  • 1 cup Whole Milk (240 ml)
  • 4 Tbsp Unsalted Butter, cold and cubed (55g)
  • 1 cup Sharp Cheddar Cheese, grated (120g)
  • 1 tsp Kosher Salt, plus more to taste
  • 1/2 tsp Black Pepper, freshly ground
  • 4 Catfish Fillets (approx. 6 oz / 170g each), skinless and boneless
  • 1 cup Buttermilk (240 ml)
  • 1 tsp Hot Sauce (e.g., Tabasco), optional
  • 1/2 cup All-Purpose Flour (60g)
  • 1/2 cup Fine Yellow Cornmeal (100g)
  • 1 Tbsp Old Bay or Cajun Seasoning (15g)
  • 1 tsp Kosher Salt (for dredge)
  • 1/2 tsp Black Pepper (for dredge)
  • 1/2 cup High-Heat Cooking Oil (Canola or Peanut) (120 ml)
  • 4 slices Smoked Bacon, thick-cut and diced into lardons (80g)
  • 2 Tbsp Unsalted Butter (28g), for finishing
  • 2 Spring Onions (Scallions), thinly sliced
  • 1 Tbsp Fresh Parsley, chopped

Instructions:

  1. Render the Lardons: In a deep skillet, cook the diced bacon over medium heat until crispy. Remove the bacon pieces (lardons) with a slotted spoon and set aside. Reserve 1 Tbsp of the bacon fat in the skillet for frying the fish later.
  2. Soak the Fish: Combine buttermilk and hot sauce in a shallow dish. Add the catfish fillets, ensuring they are coated. Refrigerate and let the fish soak for at least 30 minutes.
  3. Boil Liquid and Cook Grits: In a heavy-bottomed saucepan, bring the stock and milk to a boil. Immediately reduce the heat to low. Slowly whisk the grits into the simmering liquid. Cover the pan and reduce heat to the very lowest setting.
  4. Continue cooking the grits for 25–30 minutes, stirring every 5 minutes, until they are thick and creamy.
  5. Set Up Dredging Station: In the first shallow dish, place the flour. In the second, combine the cornmeal, seasoning (Cajun/Old Bay), salt, and pepper.
  6. Dredge the Fish: Remove the catfish from the buttermilk. First, lightly dredge each fillet in the flour, shaking off excess. Second, transfer to the seasoned cornmeal mix, pressing firmly to ensure a complete, even coating. Allow the fillets to rest for 5–10 minutes before frying.
  7. Heat Oil: Add the reserved bacon fat and the cooking oil to the deep skillet. Heat the oil over medium-high heat until it reaches 350°F (175°C).
  8. Fry the Catfish: Carefully place the fillets into the hot oil (work in batches if necessary). Cook for 3-4 minutes per side until the crust is deep golden brown and crispy and the fish is cooked through.
  9. Drain: Remove the cooked fish and place it immediately on a wire rack to drain excess oil. Sprinkle lightly with kosher salt.
  10. Finish the Grits: Stir the cold butter cubes and grated cheddar into the cooked grits until fully melted and creamy. Taste and adjust seasoning with salt and pepper.
  11. Plate: Ladle a generous portion of cheesy grits into a bowl. Place one crispy catfish fillet on top. Sprinkle with the bacon lardons, sliced spring onions, and parsley. Serve immediately.