Southern Fried Catfish with Cajun Shrimp & Cheesy Grits
Ingredients:
2 large catfish fillets
1 cup cornmeal
½ cup all-purpose flour
1 tbsp Cajun seasoning
1 tsp paprika
Salt and pepper to taste
1 cup buttermilk
Oil for frying
For the Cajun Shrimp:
1 lb large shrimp, peeled and deveined
2 tbsp butter
1 tbsp olive oil
2 cloves garlic, minced
1 tbsp Cajun seasoning
¼ cup chicken broth
½ cup shredded mozzarella or Monterey Jack cheese
Fresh parsley, chopped
For the Cheesy Grits:
1 cup quick grits
4 cups water or chicken broth
2 tbsp butter
1 cup shredded cheddar cheese
Salt and pepper to taste
Instructions:
1. Prepare the grits: Bring water or broth to a boil. Add grits, reduce heat, and cook until thick (about 5 minutes). Stir in butter, cheese, salt, and pepper. Keep warm.
2. Fry the catfish: Soak catfish fillets in buttermilk for 15–30 minutes. In a shallow dish, combine cornmeal, flour, Cajun seasoning, paprika, salt, and pepper. Dredge catfish in the mixture to coat evenly.
3. Heat oil in a skillet over medium-high heat. Fry fillets 3–4 minutes per side, or until golden brown and crispy. Drain on paper towels.
4. Cook the shrimp: In another skillet, heat butter and olive oil. Add garlic and sauté for 30 seconds. Add shrimp and Cajun seasoning; cook 2–3 minutes per side until pink and slightly charred.
5. Pour in chicken broth and let it simmer 1–2 minutes. Sprinkle shredded cheese on top and allow it to melt.
6. Assemble: Spoon cheesy grits onto a plate, top with the Cajun shrimp and sauce, and lay the crispy fried catfish on top or to the side. Garnish with parsley and a sprinkle of Cajun seasoning.
