Blackened Catfish and Grits
A comforting Southern dish featuring blackened catfish fillets served over creamy grits.
Ingrédients
For the Blackened Catfish
- 4 fillets catfish fillets You can substitute with tilapia or trout.
- 2 tablespoons blackening seasoning Adjust to taste for spice level.
For the Grits
- 2 cups water
- 1 cup grits Use regular or quick-cooking grits.
- 1 cup milk Can use a plant-based alternative.
- 2 tablespoons butter Use room temperature for easy mixing.
- to taste salt
- to taste black pepper
Instructions
Preparation
- Rinse the catfish fillets under cold water and pat them dry with a paper towel. Season the fillets generously with the blackening seasoning.
Cooking the Fish
- Heat a skillet over medium-high heat. Add a small amount of oil to prevent sticking. Place the seasoned catfish fillets in the skillet and cook for about 4-5 minutes on each side until fully cooked and blackened.
Boiling the Water
- While the catfish cooks, bring 2 cups of water to a boil in a separate saucepan.
Preparing the Grits
- Once the water is boiling, stir in the grits and reduce the heat to simmer. Let the grits simmer for about 15-20 minutes, stirring occasionally.
- After the grits have simmered, stir in the milk, butter, salt, and black pepper until creamy and smooth.
Serving
- Spoon out a generous portion of grits onto a plate, place a blackened catfish fillet on top, and add desired garnishes like chopped green onions or paprika.
Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat grits with a splash of milk to regain creaminess.