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Ci’s Catfish and Cheese Grits

Enjoy this southern brunch classic. Crispy fried fish served over a bed of creamy cheese grits for the ultimate brunch experience.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Brunch
Cuisine American
Servings 2

Ingredients
  

For the grits

  • 1 cup chicken broth
  • 1 cup water
  • 1/2 cup Instant grits
  • 4 tbsp unsalted butter
  • 1/2 cup heavy cream
  • 1/2 cup shredded Gouda
  • 1/2 cup shredded Italian Cheese or parmesan cheese
  • 1/2 cup Colby jack optional
  • 1/2 tsp garlic powder
  • salt + pepper to taste

For the Catfish

  • 2 Catfish filets
  • 2 tsp yellow mustard
  • 2 tsp Hot sauce use to your discretion
  • 1/2 tsp Garlic powder
  • 1/2 tsp paprika
  • 1/8 tsp seasoned salt
  • 1/8 tsp black pepper
  • 2 cups of neutral oil for frying

For the dry batter

  • 1/2 cup yellow cornmeal
  • 1/2 cup AP flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp Tony’s creole seasoning
  • 1/2 tsp crab boil optional

For serving

  • parsley
  • hot sauce
  • lemon wedges

Instructions
 

  • Combine yellow cornmeal, flour, garlic powder, onion powder, paprika, cajun seasoning and crab boil. Mix until combined.
  • In another bowl, season US Farm Raised Catfish with yellow mustard, hot sauce, garlic powder, seasoned salt, paprika and black pepper. Mix until the fish is fully coated.
  • Dredge each filet, pressing it into the dry batter until fully coated, then shake off the excess. Place on a wire rack to rest for 10 minutes before frying
  • Heat oil in a large skillet, over medium heat until it reaches 350 degrees. Fry 1 filet at a time for 3-4 minutes on each side until golden brown and crispy. Drain on a wire rack to cool.

For the Grits

  • Bring 1 cup of chicken broth and 1 cup of water to a boil. Add in 2 tbsp of butter and stir in Instant Grits. Reduce the heat to medium low and cover.
  • After 2-3 minutes, check the grits. Once most of the liquid is absorbed and the grits have thickened, stir in the remaining 2 tablespoons of butter and the heavy cream until fully combined.
  • Season with salt, pepper, and garlic powder. Then stir in Gouda, Parmesan, and Colby jack cheese. Mix until smooth. Taste and adjust the seasoning if needed.
  • Pour grits into a bowl, top with the fried catfish. Garnish with parsley.
  • Serve with lemons and hot sauce and enjoy.

Notes

Make sure to fry the catfish in batches. The oil should be at about 365 degrees F.
Keyword Catfish, Comfort Food, Grits