Southern Fried Catfish & Cheesy Grits

Southern Fried Catfish & Cheesy Grits ingredients

• 4 6-oz catfish fillets
• 1 cup fine cornmeal
• 1/2 cup all-purpose flour
• 1 tbsp Cajun seasoning
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 count large eggs
• 1/4 cup whole milk
• 4 cups vegetable oil, for frying
• 4 count lemon wedges
• to taste hot sauce (e.g., Crystal)
• 1 cup quick-cooking grits
• 3 cups water
• 1 cup whole milk
• 2 tbsp unsalted butter
• 1 cup sharp cheddar cheese, shredded
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

How to make Southern Fried Catfish & Cheesy Grits

1. Prepare the cheesy grits: In a medium saucepan, bring 3 cups of water and 1 cup of whole milk to a simmer over medium-high heat. Add 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
2. Slowly whisk in 1 cup of quick-cooking grits, reducing the heat to low. Continue to cook, stirring frequently, for 5-7 minutes, until the grits are thick and creamy. If the grits become too thick, add a splash more hot water or milk.
3. Remove the grits from the heat and stir in 2 tablespoons of unsalted butter and 1 cup of shredded sharp cheddar cheese until melted and smooth. Cover to keep warm while you fry the catfish.
4. Prepare the catfish: Pat the 4 catfish fillets completely dry with paper towels to ensure a crispy crust.
5. Set up a breading station: In a shallow dish, whisk together 1 cup of fine cornmeal, 1/2 cup of all-purpose flour, 1 tablespoon of Cajun seasoning, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper until thoroughly combined.
6. In a second shallow dish, whisk together 2 large eggs and 1/4 cup of whole milk until well combined.
7. Dredge each catfish fillet first in the egg mixture, ensuring it's fully coated, then transfer it to the cornmeal mixture, pressing firmly to coat both sides completely. Shake off any excess breading.
8. In a large, heavy-bottomed pot or Dutch oven, heat 4 cups of vegetable oil over medium-high heat until it reaches 350-360°F (175-180°C). Use a deep-fry thermometer to monitor the temperature.
9. Carefully lower 1-2 catfish fillets into the hot oil, ensuring not to overcrowd the pot. Fry for 4-6 minutes, flipping once halfway through, until the catfish is golden brown, crispy, and cooked through (internal temperature should reach 145°F/63°C).
10. Using tongs or a slotted spoon, remove the fried catfish from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. Season lightly with additional salt immediately after frying. Repeat with remaining fillets.
11. Serve the hot fried catfish immediately alongside generous portions of the creamy cheesy grits. Garnish with lemon wedges and a dash of your favorite hot sauce for an extra kick.

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