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Fried fish with sauce on a bowl of gritz
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Fish and Grits

Fish and Grits - The perfect brunch or dinner combo with fried fish atop the creamy and cheesy grits for a soul-warming and nourishing comfort food delight. Also served with a mildly spicy tomato-based sauce for an added comforting goodness. Healthy, hearty, and cozy! Dig in!
Course Breakfast, dinner, Main
Cuisine Southern
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 3 - 4 people
Calories 644kcal
Author Imma

Equipment

  • Skillet
  • Large pot 

Ingredients

Fried Fish

  • oil, for brushing
  • 1-1 ½ pound (454-680 g) catfish fillet
  • salt and pepper, to taste
  • 1-2 tablespoons (12-24 g) Blackened or Creole Seasoning (salt-free)
  • butter or oil, for frying

Sauce

  • 2 teaspoons (10 g) minced garlic
  • 1 tomato, diced
  • ½ cup (75 g) red bell pepper, diced
  • 1 green onion, thinly sliced
  • ½ cup (125 ml) chicken or vegetable broth or stock, may add more
  • 1 lemon, squeezed, about 2 tablespoon (optional)
  • 1-2 teaspoons (4-8 g) Creole Seasoning
  • salt and pepper, to taste

Grits

  • 1 bay leaf
  • cups (840 ml) water
  • 1 cup (240 ml) milk, may be substituted with water
  • salt, to taste
  • 1 cup (140 g) stone-ground grits
  • 3-4 tablespoons ( 42-56 g) unsalted butter
  • 1-2 cups (113-226 g) white sharp cheddar cheese, preferably smoked

Instructions

Panfried Catfish and sauce

  • Brush the catfish lightly with oil and season it with salt and preferred seasoning (creole or blackened) 
  • Preheat a large heavy skillet over medium heat for about 2 minutes, then add butter. For the health-conscious, you may use cooking oil.
  • Add the catfish to the skillet or cast iron and for about 3-4 minutes on each side or until the desired degree of doneness is reached. Remove and set aside.
  • Lightly clean skillet if there are any major burns. 
  • Add 1-2 tablespoons of oil to the skillet. Followed by garlic, tomato, bell pepper, and green onion. Saute for about 2-3 minutes.
  • Pour in chicken broth and lemon juice, and add Creole Seasoning and adjust to taste. Adjust seasonings with salt and pepper to taste. 

Grits

  • Start by adding bay leaf, water, milk, and salt to a heavy saucepan. Bring to a boil.
  • Gradually whisk in the grits until you have added the whole thing to the pot, add a little at a time. Keep stirring with a whisk or spoon to prevent any lumps. You may have to remove the saucepan from heat while trying to get rid of lumps – if needed.
  • Reduce heat and cook grits at a bare simmer, covered and stirring frequently, until water is fully absorbed and grits thickened about 40 to 45  minutes. The cooking time will vary depending on the grind. You may add more boiling water as needed.
  • Remove grits from heat; add butter and cheese (optional) stirring with a whisk until cheese melts.
  • Assemble the dish by placing the grits at the bottom of a shallow bowl - Cajun fish and its sauce. Enjoy it piping hot!

Notes

  • If replacing stone-ground grits with instant or quick grits, note that the cooking time will be shorter.
  • Shake things up a bit by adding cornmeal or flour breading to your fish to make it crispier and crunchier.
  • For more savory goodness, you can also add broth to your grits instead of just water and milk.
  • If you find your grits too runny, give it a rest, and it will thicken as it sits. Other ways to fix runny grits are by draining the excess liquid, cooking it longer, or adding a well-beaten egg.
  • And if the grits get too thick, add more water, milk, or broth to thin it out.
  • Don’t let the empty pot sit for too long. Wash it immediately because the grits tend to stick to the pot. It will be harder to clean up if it hardens. 
  • Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used in the recipe.

Nutrition

Serving: 237g | Calories: 644kcal | Carbohydrates: 50g | Protein: 55g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 178mg | Sodium: 380mg | Potassium: 1179mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1170IU | Vitamin C: 12mg | Calcium: 299mg | Iron: 2mg