Recipes
Spicy Catfish and Grits
A Southern classic that highlights the flaky, tender texture of catfish and the deep, savory flavors of Creole cuisine.
Crispy, seasoned catfish served over creamy, cheesy grits and topped with a spicy Creole sauce. A Southern classic that highlights the flaky, tender texture of catfish and the deep, savory flavors of Creole cuisine. This dish brings the vibrant culture of the South to life, perfect for those who love bold and comforting meals.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
Ingredients
- 4 catfish fillets
- 1 cup grits
- 2 cups water
- 1 cup shredded cheddar cheese
- 1 onion, diced (garden or locally grown)
- 1 bell pepper, diced (garden or locally grown)
- 2 cups diced tomatoes
- 1 teaspoon cayenne pepper
- Salt and pepper to taste
Instructions
- Cook grits according to package instructions, stirring in cheese at the end. Set aside.
- Season catfish with salt, pepper, and cayenne. Pan-fry in a hot skillet until crispy. Set aside.
- In the same skillet, sauté onion and bell pepper. Add tomatoes and simmer for 10 minutes.
- Serve catfish over grits, topped with Creole sauce.