Blackened Catfish and Grits
A comforting Southern dish featuring crispy blackened catfish paired with creamy grits. Perfect for any meal of the day and easy to make.
Ingredients
For the Catfish
- 4 pieces catfish fillets Fresh or thawed catfish.
- 2 tablespoons blackening seasoning Adjust according to taste.
For the Grits
- 2 cups water For boiling grits.
- 1 cup grits Stone-ground or quick-cooking.
- 1 cup milk Substitute with almond milk or coconut milk for dairy-free.
- 2 tablespoons butter Substitute with olive oil for dairy-free.
- to taste Salt
- to taste Black pepper
Instructions
Preparation
- Gather all your ingredients. Rinse the catfish fillets under cold water and pat them dry.
- Measure out grits, water, milk, and butter to ensure everything is ready.
Cooking the Catfish
- Season both sides of the catfish fillets with blackening seasoning.
- Heat a skillet over medium-high heat and add a drizzle of oil.
- Once the skillet is hot, place the seasoned catfish fillets in the pan and cook for 4-5 minutes on each side until cooked through.
Making the Grits
- In a saucepan, bring 2 cups of water to a boil over medium heat.
- Slowly stir in the grits, whisking constantly to avoid lumps. Reduce heat to low and let simmer for 15-20 minutes.
- Once thickened, stir in the milk, butter, salt, and pepper.
Serving
- Spoon a generous portion of grits onto a plate and place the blackened catfish on top. Garnish as desired.
Notes
For dietary adjustments, substitute catfish with tilapia or a plant-based protein. Use almond milk for dairy-free options. Store leftovers in an airtight container for up to 3 days.