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Catfish Filets
1 cup Grits (+ 2 cups whole milk and 2 cups chicken stock)
1 cup shredded smoked gouda cheese
1/2 cup cheddar
8 oz andouille sausage
2-4 oz lump crab meat (optional)
1.5 cups flour
2 eggs
salt, pepper, garlic, onion powder, sazon, cajun seasoning
oil for frying
pinch of sugar
For the Sauce:
2 tbsp butter
1 tbsp garlic paste
1 tbsp lobster base
1 tbsp flour
1/4 cup white wine or sherry
1/2 cup heavy cream
1/2 cup chicken stock (more or less based on desired thickness)
chopped parsley
cajun seasoning
Directions:
The Grits:
Cook your grits to the package instructions. I prefer to use milk and chicken stock when cooking my grits instead of just water. I feel that it adds a bit of creaminess to the dish. 1 cup of grits, 2 cups milk and 2 cups water (or chicken stock). Once your grits are cooked to the package instructions, add your butter, salt, and pepper. Once the butter is melted, begin to mix in your cheese a little at a time over a reduced heat (heat should be on low at this point) You can add a pinch of sugar here if needed for balance. Add a slight dusting of Tony’s creole seasoning also if you’d like.
The Fish:
Season your flour with salt, Goya sazon, garlic, onion powder, black pepper, tony’s creole seasoning, and a pinch of cayenne. (Taste your flour to make sure the flavor is right) - Whisk 2 eggs and a splash of cream to use as your egg wash for the fish. Season the egg wash and the fish with salt and pepper. Dredge fish in egg wash and then coat with flour and set aside for frying. Get your skillet filled with oil and heat to 350 degrees. Fry fish until golden brown and cooked through. Set aside on wire rack to rest and begin plating your grits first.
The Topping:
Heat a little oil in a sauce pan. Add in chopped andouille sausage and cook until browned and crispy. Add turn off heat and add in your jumbo crab to be coated in the remnants of the sausage. Top your fish and grits with this mixture before adding your sauce to the plate. (This is optional, but delicious lol)
Cajun Cream Sauce:
Heat butter in a small sauce pan over medium heat. Add in garlic and chives and cook for 1-2 minutes. Next, pour in white wine and reduce by about half. (3-4 minutes). Add in heavy cream and cajun seasoning and whisk to combine. Cook for about 6-7 minutes and then turn off heat and whisk in parmesan cheese. Taste as you go and adjust seasoning as needed. Serve over fish & grits
Plating:
Plate grits first. You can add more water if they become to thick, prior to plating. Add your fried fish on top of the grits and then spoon your crab.sausage topping on. Ladle the sauce around the grits and a little on top of the fish. Garnish with chopped parsley, and or lemon wedges/green onions.