1-2 pounds catfish fillets Cornmeal breading 1-2 eggs per serving
1-2 pounds catfish fillets
1-2 eggs per servingfried to desired doneness
1 cup stone ground grits
2 cups water
2 cups half and half
2 tablespoons butter
1 teaspoon salt
1 cup shredded sharp cheddar cheese
Start with the grits. Add the water, salt, and half and half to a pan or small pot. Bring to a boil. Add the grits. Reduce heat. Cover and simmer for 15-20 minutes, stirring often.
When the grits are about ready, stir in the butter and cheese. Simmer 5 more minutes, then remove from heat to rest.
While the grits simmer, heat ½ inch oil or shortening in a large skillet. Dredge the fillets in seasoned cornmeal.
Once the oil reaches 325-350 degrees, add the fish, taking care not to overcrowd the pan. Fry for 3-4 minutes per side, depending on thickness, till the fish is flaky, golden brown, and crispy. Move to a paper towel lined tray while you continue to fry remaining fish.
To plate, spoon cheese grits into a bowl. Top with 1-2 fried catfish fillets and a fried egg. I’m going out on a limb and trusting that y’all know how to fry an egg without instruction. Top with hot sauce, if desired.