fish and grits

This is a classic southern recipe with spicy blackened catfish served over creamy, cheesy grits all topped off with a Cajun cream sauce!

Blackened Catfish and Smoked Gouda Grits

catfish filets (rinsed and patted dry, about 1.25 -1.5 pounds)

olive oil

grits

water

salt

half and half

tsp black pepper

garlic powder

onion powder

butter

Smoked Gouda cheese (grated)

tbsp butter

yellow onion (chopped, about half a medium onion)

red bell pepper (seeded and chopped, about half a medium bell pepper)

garlic (chopped)

heavy cream

tsp blackened seasoning

Season both sides of catfish generously with blackened seasoning and set aside.

Heat two tablespoons of olive oil in cast iron skillet over medium high heat. Add catfish and cook 3-5 minutes per side, adjusting heat if needed.

Transfer cooked catfish to paper towel lined plate to drain.

For the Blackened Catfish

In a medium saucepan, bring one and a half cups of salted water to a boil. Add 3/4 cup of stone ground grits to boiling water and stir to combine.

Once grits come to a boil, reduce heat and simmer for 8-10 minutes, stirring occasionally.

Add in half and half to grits and continue to simmer until thick and creamy. Add in salt (if needed), black pepper, garlic powder and onion powder.

Once desired consistency is reached, add in grated Gouda cheese and stir to incorporate. Remove from heat and set aside.

Smoked Gouda Grits

Heat 2 tablespoons of butter in same skillet that you cooked the catfish in (wipe out with paper towel first but leave some charred bits).

Add chopped onion and bell pepper to skillet and cook until onion is translucent. Add in chopped garlic and cook until garlic is fragrant.

Add heavy cream and cook until sauce begins to bubble and thicken, stirring constantly. Add one teaspoon of blackened seasoning to sauce and stir to incorporate.

Once sauce is thick and coats the back of a spoon, remove from heat.

Ladle grits onto plate and top with one catfish filet and spoon Cajun Cream Sauce over top. Garnish with chopped scallions.

Cajun Cream Sauce

Made with old-fashioned corn grits, heavy cream, and lots of shredded cheese, these are the most creamy, cheesy southern-style grits you will find! Serve these grits with sauteed shrimp or pan-seared fish for a delicious southern meal.

Creamy Southern Cheese Grits

yellow corn grits (see note*)

parmesan cheese

cheddar cheese

cayenne pepper (optional)

butter (unsalted)

black pepper (to taste)

To a medium saucepan over medium-high heat, add the water, cream, salt, garlic powder, onion powder, and cayenne pepper. Stir the ingredients to combine and bring them to a rolling boil.

Once the liquid comes to a boil, add the grits while stirring constantly so that clumps do not form. Lower the heat to medium-low, cover, and simmer the grits for 20-25, stirring occasionally.

Once the grits are thick and creamy, remove the pan from the heat and stir in the parmesan and cheddar cheeses. Stir the grits until the cheese has melted into them. Add the butter and stir until melted.

Transfer the grits to a serving bowl and top with fresh cracked black pepper. Enjoy!

Cajun Fried Fish &amp; Cheese Grits, a southern delicacy made with Cajun Orange Roughy fish and cheddar cheesy stone-ground grits; perfect for brunch or dinner.

Cajun Fried Fish and Cheese Grits

Yellow Stone Ground Grits

Water

Evaporated Milk

Salt

tbsp. Butter

Shredded Mozzarella Cheese

Shredded Sharp Cheddar

Parmesan Cheese

Orange Roughy Fish

Louisiana Fish Fry New Orleans Style Seafood Breading Mix

Large Organic Eggs

White Wine

Creole Seasoning

Black Pepper

In a medium-sized pot, add 3 1/2 cups of water and 1/2 evaporated milk and bring to a boil. Add 2 dashes of sea salt then slowly add 1 cup stone-ground grits. Continue to stir. Bring heat to low and continue to stir and cook for 20-25 minutes. Add butter, Parmesan cheese, cheddar cheese, mozzarella cheese. Stir until smooth and bring heat to simmer.

In a separate cast iron pan, add olive oil to cover the bottom of the pan and bring to medium heat.

Season your Orange Roughy with black pepper and creole seasoning on both sides and set to the side.

Add eggs and wine to a small bowl and mix. Add fish fry to a separate bowl. Dredge the seasoned fish in the egg mixture then transfer to the breading mix, covering completely. Once fully dredged, add the fish fillets to the hot cooking oil. Fry for 3 minutes on each side.

Allow to cool then serve on top of cheesy stone-ground grits.

Hello Tomeka! I typically use the Louisiana Fish Fry New Orleans Style.

I made this recipe and my family loved it!

Fish and Grits - The perfect brunch or dinner combo with fried fish atop the creamy and cheesy grits for a soul-warming and nourishing comfort food delight. Also served with a mildly spicy tomato-based sauce for an added comforting goodness. Healthy, hearty, and cozy! Dig in!

Fish and Grits

oil, (for brushing)

1-1 ½ pound (454-680 g) catfish fillet

salt and pepper, (to taste)

(12-24 g) Blackened or Creole Seasoning (salt-free)

butter (for frying)

(10 g) minced garlic

tomato, (diced)

(75 g) red bell pepper, (diced)

green onion, (thinly sliced)

lemon, (squeezed, about 2 tablespoon (optional))

(4-8 g) Creole Seasoning

bay leaf

(840 ml) water

(240 ml) milk, (may be substituted with water)

salt, (to taste)

(140 g) stone-ground grits

unsalted butter

(113-226 g) white sharp cheddar cheese, (preferably smoked)

Brush the catfish lightly with oil and season it with salt and preferred seasoning (creole or blackened) 

Preheat a large heavy skillet over medium heat for about 2 minutes, then add butter. For the health-conscious, you may use cooking oil.

Add the catfish to the skillet or cast iron and for about 3-4 minutes on each side or until the desired degree of doneness is reached. Remove and set aside.

Lightly clean skillet if there are any major burns. 

Add 1-2 tablespoons of oil to the skillet. Followed by garlic, tomato, bell pepper, and green onion. Saute for about 2-3 minutes.

Pour in chicken broth and lemon juice, and add Creole Seasoning and adjust to taste. Adjust seasonings with salt and pepper to taste. 

Panfried Catfish and sauce

Start by adding bay leaf, water, milk, and salt to a heavy saucepan. Bring to a boil.

Gradually whisk in the grits until you have added the whole thing to the pot, add a little at a time. Keep stirring with a whisk or spoon to prevent any lumps. You may have to remove the saucepan from heat while trying to get rid of lumps – if needed.

Reduce heat and cook grits at a bare simmer, covered and stirring frequently, until water is fully absorbed and grits thickened about 40 to 45  minutes. The cooking time will vary depending on the grind. You may add more boiling water as needed.

Remove grits from heat; add butter and cheese (optional) stirring with a whisk until cheese melts.

Assemble the dish by placing the grits at the bottom of a shallow bowl - Cajun fish and its sauce. Enjoy it piping hot!

Grits

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Blackened Catfish and Smoked Gouda ...

Creamy Southern Cheese Grits

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Fish and Grits

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