Fried Catfish with Cajun Cream Sauce over Grits
Ingredients (for 2 ppl)
Fried Catfish
- 2 filet of catfish
- 2 eggs (for egg bath)
- 1 cup cornmeal
- Season cornmeal to your liking (I used garlic powder, salt, pepper & a little bit of @gullahseasoning )
- vegetable oil, for frying
Cajun Cream Sauce
- 1/2 yellow onion, finely chopped
- 1/2 red pepper, finely chopped
- 2 garlic cloves, finely minced
- 2 sprigs of thyme
- 1/2-1 teaspoon of your favorite cajun seasoning (start with 1/2 teaspoon)
- 1/2 cup heavy cream (to start, you will use more)
- salt + pepper to taste
Grits
- 1 cup of stone ground yellow grits
- 3 cups whole milk
- 2-3 tablespoons unsalted butter (I like a ton of butter
- salt & pepper to taste
- cheddar cheese, optional
How to:
- cajun cream sauce: In a small saucepan on medium heat with extra virgin olive oil , add the thyme, onions, garlic & red pepper. Sauté for about 3 minutes until soft. DO NOT SALT YET! Add 1/2 of your cajun seasoning in (packaged seasoning is high in sodium which = a lot of salt). Stir to combine.
- add heavy cream, let simmer about 3 minutes. TASTE! See if it needs salt or you can add a little more cajun seasoning. lower heat and cover.
- fish: Prep your fish & preheat a cast iron pan on medium high heat, vegetable oil (enough to coat your fish) Crack eggs in separate bowl and have your cornmeal in separate plate. season fish with salt & pepper. Dip fish in egg wash then completely cover in your cornmeal mixture. Dust off excess
- You will know if your oil is hot if you dip a little of your fish in and it begins to sizzle. Fry on each side 3 minutes, depending how thick your filet is.
- grits: add 3 cups of whole milk in a sauce on on medium heat, as it begins to get hot add grits. WHISK FOR YOUR LIFE!
- as the grits cook, your mixture will become thick.. that’s how you know it’s ready. If you think you need more milk, add more. I like thick grits!
- Add butter and salt + pepper to your liking.
- Serve in a deep bowl with a lot of HOT SAUCE!