Get cozy and find comfort with cajun catfish and cheesy grits topped with pickled onions. A true southern staple, that is easy to prepare to be enjoyed by guests for brunch!Jump to Recipe
Have you ever had shrimp and grits before? Another southern staple you have to try! Grits are a true southern staple as a matter of fact, if you're born in the south and haven't tried grits by the age of two, something is wrong!
This dish comes together fairly quickly and an easy way to impress your guests or family for a tasty brunch. With that said, with just a handful of household ingredients, from start to finish can be complete in under twenty minutes!
I opted out of frying the fish (which is in true southern tradition) since we are in small living quarters, I couldn’t stand our tiny apartment reeking of fried fish all day. It was still delicious, don’t worry! I used catfish and instant grits but use what you have on hand. I also like salmon with this dish and rockfish is another fish I often cook with!
This is a quick recipe and it comes together fairly quickly with little prep. You have to promise me you wont omit the pickled onion, it takes the dish to the next level! If you've been following me for a while, you know I swear by Rachel's quick pickled red onion recipe. Please check it out!
There's a video on my Instagram page of how easily this comes together, check it out here!
Cajun Catfish and Cheesy Grits
- 2 cups Instant Grits
- 1.5 cups Chicken Broth
- 1 cup Muenster Cheese
- ½ cup Spicy Pepper Jack
- 2 tablespoon Butter
- 1 tablespoon Garlic Paste minced garlic
- ¼ cup Heavy Cream
- 1 tablespoon Green Onion
- Salt + Pepper to taste
- 1 tsp Cooking Oil
- 2 pieces Catfish about 1lb
- 1 tablespoon Cajun Seasoning
- 2 Lemon Wedges about 1 tbsp
- ¼ cup Chicken Broth up to ½ cup
- 3 tablespoon Heavy Cream
- See linked blog post above
- In a deep sauce pan on medium/high heat, add chicken broth and cover pot until liquid boils.
- Whisk in grits and add butter and garlic, cover for 5-10 minutes stirring constantly.
- Add in cheese and heavy cream and whisk until creamy. Season with salt and pepper to taste.
- Set aside and keep warm stirring to not allow grits to clump.
- In a large saute' pan on medium-high heat, add cooking oil.
- Season fish liberally with cajun seasoning.
- When pan begins to smoke, add seasoned fish and sear on both sides for 3-5 until cooked through.
- Squeeze lemon wedges over fish and let the juices cook out.
- Remove fish from pan and set aside.
- Add chicken broth to pan and use whisk to release charred bits on the bottom of the pan.
- Add in heavy cream and stir until reduced and sauce begins to thicken.
- Turn off heat and set aside until plating.
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