Fried Catfish & Grits
This is a sponsored post, but as always the opinions below are my own.
Hi! and Happy Let’s Make Tuesday…. Brunch Edition.
Today I combined the sauce from my Catfish Courtbouillon to go over delicious cheesy grits and then topped it with fried U.S. Farm-Raised Catfish! It is sure to please the taste buds of your guests for a weekend brunch!
Fried Catfish & Grits
Ingredients
For the grits:
2 C Chicken Stock
2 C Heavy Cream
1 C Water
1 C Grits
1 C Cheddar Cheese
2 Tbsp Butter
Cajun seasoning to taste.
For the Courtbouillon sauce:
1/4 cup vegetable oil
1/4 cup flour
8oz Cajun Trinity (onion, bell pepper, celery chopped)
3 garlic cloves, minced
1, 14.5 oz can diced tomatoes
4 oz tomato sauce
2 cups chicken stock
Cajun Seasoning, salt, & pepper to taste
Green onions for topping.
For the Catfish
6 strips or prebreaded U.S. Farm-Raised Catfish
Oil for frying.
Directions
Begin by making your grits. Bring stock, water, butter and seasoning to a boil. Add in grits & cream. Turn heat to low & cover, stir often and cook until liquid is evaporated. Add cheese when done.
While grits are cooking start making your Courtbouillon sauce
Start by making a Roux- Heat your oil & flour in a high sided skillet add in flour and stir until your roux is a light chocolate brown color.
Add in your Cajun Trinity & Garlic with a pinch of salt. Cook until softened, stirring occasionally.
Add in diced tomatoes, tomato sauce, chicken stock, Cajun seasoning, salt & pepper. Bring to a boil then reduce to a simmer for at least 30 minutes.
Just before serving fry your Catfish! Heat oil in a cast iron skillet to 375F. Drop in catfish and cook for 5 minutes, flip, and then 3 more minutes or until Golden Brown.
Assemble your dish & enjoy!
