It’s officially cozy season and it’s only right that I share one of my favorite comfort brunch recipes. My Southern Fried Catfish and Grits. Crispy fried catfish, seasoned just right and fried until golden perfection. Served on top of a bed of cheese grits made with a trio of cheeses for ultimate creaminess. It truly gets no better than this.
You guys know I’m a huge brunch girlie, and this one needs to be added to your brunch line up! The crispy texture of the fish combined with the creaminess of the grits is the best combination. Serve it up with some hot sauce and a squeeze of lemon and you’re in for a treat!
Catfish and grits is the epitome of Southern comfort meal. Crispy fried catfish. Creamy cheese grits? The perfect way to start your morning.
Why you’ll love my Southern Fried Catfish and grits?
- Simple ingredients, maximum flavor: Made with simple yet comforting flavors, this recipe is destined to become a household favorite.
- Versatile Enjoyment: Perfect for any time of day—whether it’s brunch, lunch, or dinner—this dish guarantees satisfaction.
- Quick and Easy: Ready in under an hour, this recipe is not only delicious but also incredibly easy to prepare.
What you’ll need for Fried Catfish and Grits?
For the Catfish:
- Catfish fillets: I highly recommend U.S Farm Raised Catfish!
- Yellow mustard: this is used as a binder. Don’t worry your catfish won’t taste like mustard.
- Hot sauce: Louisiana Hot sauce of course. Use it to your discretion:
- Seasonings: I used a variety of pantry staples.
- Neutral Oil: for frying.
Dry Batter
- All purpose flour
- Cornmeal
- Seasonings
For the Grits:
- Chicken broth: If you don’t have chicken broth make some, using water and chicken bouillon powder.
- Water
- Instant Grits: my favorite grits
- Unsalted butter
- Heavy cream
- Cheese: I use a combination of smoked Gouda, Colby jack and Parmesan.
- Seasonings: garlic powder, salt and pepper.
How to serve?
Here’s how to serve my Southern Fried Catfish and Grits:
- White bread
- Parsley
- Hot sauce
- Lemon wedges
- French Toast
- Buttermilk Biscuits and Jelly
Tips for frying catfish
- Use a cast iron skillet: There’s nothing like frying catfish in a good ol’ cast iron skillet for that perfect crispy texture.
- Avoid overcrowding the pan: Fry the fish in batches to prevent overcrowding. If the pan is too full, the oil temperature drops, and the fish won’t get crispy. In between frying, allow the oil to come back up to temperature.
- Opt for low-sodium chicken broth: This allows you to better control the salt levels and season to taste.
More Brunch Recipes To Try
- Stewed Jerk Mushrooms and Grits
- The Best Brioche French Toast
- The Best Apple Cinnamon Pancakes
- Stuffed French Toast
If you try my Fried Catfish and Grits, I’d love to hear your feedback. Please be sure to leave a comment, and/or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Ci’s Catfish and Cheese Grits
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
Did you make it?
Tag @cookwithci on Instagram and hashtag #CookwithCi
