Fried Catfish & Spicy Sausage Over Cheddar Jalapeño Grits

Instructions:

1. Prepare the Catfish
   – Soak the catfish fillets in buttermilk for 10–15 minutes.
   – In a bowl, mix the cornmeal, flour, Cajun seasoning, garlic powder, paprika, salt, and pepper.
   – Dredge the fillets in the seasoned mixture, pressing lightly so it adheres.
   – Fry in 350°F oil for 3–5 minutes per side, until golden and crispy. Drain on paper towels.
2. Cook the Sausage
   – Heat the butter or oil in a skillet.
   – Sear the sausage slices until browned and crisp around the edges. Set aside.
3. Make the Cheddar Jalapeño Grits
   – Bring the chicken broth to a boil in a pot.
   – Stir in the grits, reduce heat, cover, and cook 15–20 minutes, stirring occasionally.
   – Add the butter, heavy cream, cheddar, jalapeños, garlic powder, salt, and pepper.
   – Stir until creamy and smooth.
4. Assemble
   – Spoon a generous portion of grits into each bowl.
   – Lay a crispy catfish fillet on top.
   – Add seared sausage around the edges.
   – Garnish with parsley or green onions.

Variations

• Swap catfish for tilapia or cod.
• Add a pinch of cayenne to the cornmeal for extra heat.
• Stir roasted corn or chorizo into the grits.
• Drizzle with honey butter for a sweet-heat contrast.
• Top with a fried egg for brunch.

Tips

• For maximum crispness, let the coated fillets rest for 5 minutes before frying.
• Keep the oil at a steady 350°F — too hot and the coating burns, too cool and the fish gets greasy.
• Stir grits often; stone-ground varieties love attention.
• Use freshly shredded cheddar for smooth meltability.
• Add a splash of hot sauce or Cajun butter at the end for a bold finishing touch.