Fried Catfish & Spicy Sausage Over Cheddar Jalapeño Grits

This dish brings together everything people love about true Southern comfort cooking — crispy golden catfish, smoky seared sausage, and a bed of ultra-creamy cheddar jalapeño grits. Each component has its own bold personality, but together they create a plate that’s rich, balanced, and irresistibly satisfying. The catfish fries up with a crisp, seasoned crust that shatters with every bite. The andouille or smoked sausage adds spice, smokiness, and a savory punch. And the grits? They’re smooth, buttery, cheesy, and dotted with warm jalapeño heat.

It’s the kind of meal that feels right at home on a Sunday table but comes together easily enough for a weeknight treat. The cornmeal coating on the catfish gives it that classic Southern texture, while the Cajun seasoning and paprika add warmth and color. Letting the fish soak briefly in buttermilk gives it tenderness and helps the coating stick beautifully during frying.

The cheddar jalapeño grits are the foundation of the dish — creamy, rich, and full of depth. Chicken broth infuses them with savory flavor, while sharp cheddar melts into a luscious base. Fresh jalapeños bring a gentle spice that balances the richness without overwhelming it. When everything is layered together, every bite hits all the notes: crisp, creamy, smoky, spicy, and comforting.

Perfect for family dinners, special weekends, or any time you want a hearty, soul-warming plate of food that feels like home.

Servings: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients

For the Fried Catfish:

• 4 catfish fillets
• 1 cup buttermilk
• 1 cup cornmeal
• 1/2 cup flour
• 1 tbsp Cajun seasoning
• 1 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper to taste
• Oil for frying

For the Spicy Sausage:

• 1 lb smoked sausage or andouille, sliced
• 1 tbsp butter or oil

For Cheddar Jalapeño Grits:

• 1 cup stone-ground grits
• 4 cups chicken broth (or water)
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup heavy cream
• 1 tbsp butter
• 1–2 jalapeños, diced (seeds removed for mild)
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

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