Mother’s Day Madness Pt. 2
Southern Fried Catfish & Cheddar Grits
Welcome back to Part Two of Mother’s Day Madness!
INGREDIENTS
4 Catfish Fillets
2 Cups Buttermilk
2 Cups Vegetable Oil
1 Cup Grits (I used Quick Grits)
1 Poblano Pepper
2 Cups Cheddar Cheese, shredded
2 Cups Water
3 Cups Milk
Salt
2 Green Onions, diced
1 Tbsp Butter
2 Tsp Minced Garlic
1 Tsp Paprika
2 Tsp Onion Powder
1/3 Cup Low-Sodium Chicken Broth
2 Tbsp Parsley
1 Tspn Cayenne Pepper
Cajun Catfish Breading
Catfish
Preheat oven to 200°F. Place the catfish in a shallow dish and cover with Buttermilk. Refrigerate and let sit at least 30 minutes.
Pour breading mixture into a large bowl. Heat vegetable oil in medium, non-stick pan or cast iron skillet. Retrieve the catfish. Individually lift the catfish fillets and let any excess milk fall off. Dredge in breading, and place in heated pan. Fry fish on each side until golden and crispy, about 3-4 minutes. *Careful not to crowd the pan when frying. One or two fillets at a time is preferred.
Set fried fillets on a bed of paper towels or cooling rack to drain off excess oil. Place in oven to keep warm.
Grits
Heat milk and water in a medium saucepan. Bring to a boil. Add grits, stir. Add cheese to grits, stirring well to ensure it melts evenly throughout. Reduce heat to a simmer. Stir occasionally to prevent clumping. If grits is too thick, feel free to add more water.
In the meantime, seed and roughly chop the poblano pepper. Sauté in medium size pan with 2 tsp olive oil. Add garlic, onion powder, paprika, parsley, cayenne, and chicken broth. Bring to simmer, turn heat to low, set aside.
Plate grits in a shallow bowl, pour gravy on top, place catfish in the middle of the grits. Top with chopped green onions. Serve while hot.
