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Soul Food Catfish & Grits Recipe

This classic soul food dish pairs crispy fried catfish with creamy, cheesy grits for a comforting Southern meal.
Perfect for breakfast or dinner, this dish highlights bold flavors with a crunchy, spiced cornmeal coating on the catfish and rich, buttery grits infused with white Cheddar.
Prep Time 30 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine Southern
Servings 6

Ingredients
  

For the Catfish

  • 2 cups low-fat buttermilk
  • 2 tablespoons hot sauce
  • 6 catfish fillets 7–9 oz each, rinsed and patted dry
  • 1 quart peanut oil
  • 1 ½ cups stone-ground fine cornmeal
  • 1 ½ cups all-purpose flour
  • 2 teaspoons lemon pepper seasoning
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons paprika
  • ¼ teaspoon chili powder
  • teaspoon cumin
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper

For the Grits

  • 2 cups water
  • 2 cups chicken stock
  • 2 cups stone-ground grits recommend Geechie Boy Mill or Anson Mills
  • 3 tablespoons unsalted butter
  • 1 clove garlic minced
  • 2 cups shredded white Cheddar cheese
  • 1 teaspoon salt
  • 1 cup half-and-half

Instructions
 

Preparing the Catfish:

  • In a large mixing bowl, whisk together the buttermilk and hot sauce. Submerge the catfish fillets in the mixture and allow them to marinate for 30 minutes.
  • While the catfish is marinating, heat the peanut oil in a deep fryer or a large Dutch oven to 350°F.
  • In a shallow dish, combine the cornmeal, flour, lemon pepper, garlic powder, onion powder, paprika, chili powder, cumin, salt, and black pepper.
  • Remove a catfish fillet from the buttermilk mixture, letting the excess drip off. Coat it completely in the seasoned cornmeal mixture, pressing gently to adhere. Repeat for each fillet.
  • Let the coated fillets rest for 5 minutes on a baking sheet before frying.
  • Fry the fillets in batches, adding them to the hot oil and cooking until golden brown and crispy, about 5 to 6 minutes per side.
  • Transfer the fried catfish to a cooling rack or paper towel-lined tray to drain any excess oil.

Making the Grits:

  • In a medium saucepan, bring the water and chicken stock to a boil. Gradually whisk in the grits to prevent clumping.
  • Lower the heat to a simmer, partially cover the pot, and cook while stirring occasionally until most of the liquid is absorbed, about 10 minutes.
  • In a separate small saucepan, melt the butter over low heat. Add the minced garlic and cook briefly until fragrant.
  • Stir the garlic butter into the grits, then add the shredded cheese and salt, mixing until melted and smooth.
  • Pour in the half-and-half, continuing to cook while stirring until the grits become thick and creamy, about 5 to 10 more minutes.
  • Remove from heat and let sit for a minute before serving.

Serving Suggestion

  • Place a generous portion of grits on a plate and top with a crispy fried catfish fillet. Garnish with additional shredded cheese or a sprinkle of fresh herbs if desired.
Keyword best soul food breakfast, buttermilk fried fish, cheesy grits, classic Southern recipes, creamy grits recipe, crispy fried catfish recipe, easy soul food meal, homemade catfish and grits, soul food, southern comfort food, Southern fried catfish
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