Ingredients:

  • 1.5 lbs catfish fillets, thinly sliced
  • 1 cup yellow cornmeal
  • 0.5 cup all-purpose flour
  • 2 tbsp Cajun seasoning blend
  • 1 tsp smoked paprika
  • 0.5 cup buttermilk
  • 0.5 cup vegetable oil for frying
  • 1 cup stone-ground white or yellow grits
  • 2 cups whole milk
  • 2 cups chicken stock
  • 4 tbsp unsalted butter
  • 1 cup sharp cheddar cheese, shredded
  • 0.5 tsp garlic powder

Instructions:

  1. In a medium heavy-bottomed saucepan, bring the milk and chicken stock to a gentle simmer. Slowly whisk in the grits to prevent clumping. Reduce heat to low, cover, and simmer for 15–20 minutes, whisking occasionally.
  2. While grits cook, pat the catfish fillets completely dry. Dip each fillet into the buttermilk, then dredge in a mixture of cornmeal, flour, Cajun seasoning, and smoked paprika, pressing the breading firmly into the fish.
  3. Heat oil in a large cast-iron skillet to 350°F (175°C). Fry the fish for 3–4 minutes per side until deep golden brown and the internal temperature reaches 145°F. Transfer to a wire cooling rack.
  4. Once the grits are tender and velvety, remove from heat. Stir in the butter, shredded cheddar cheese, and garlic powder until completely melted and emulsified.
  5. Serve the crispy catfish fillets immediately on top of a generous portion of the creamy grits.