Southern Catfish Nuggets and Grits Recipe
Prep Time:
2 minutes
Cook Time:
20 minutes
Servings:
4 Servings
Ingredients
  • 1 pound catfish nuggets, bones removed
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon Cajun or Creole seasoning salt, divided
  • 1 tablespoon honey
  • ¼ cup olive oil
  • ½ lemon, juiced
  • 4 cloves garlic, minced
  • 4 tablespoons butter
  • ½ cup instant grits
  • 2 cups water
  • 4 ounces grated pepper jack cheese
Directions
  1. In a bowl, combine the catfish nuggets, paprika, chili powder, onion powder, ½ teaspoon Creole seasoning, honey, olive oil, lemon juice, and garlic. Marinate for 30 minutes.
  2. To prepare the grits, bring water to a boil in a saucepan. Once boiling, add grits slowly, whisking into the water constantly. Turn the heat to medium low and cover the saucepan. Cook until thick, about 4 to 5 minutes.
  3. Once grits are thick and water is absorbed, remove from the heat and stir in the cheese until melted and smooth. Season with remaining ½ teaspoon of Creole seasoning.
  4. To make the catfish, heat a skillet over medium heat. Once hot, add the catfish, reserving the marinade. If needed, work in batches so as not to crowd the skillet.
  5. Once catfish are browned on either side, about 5 to 6 minutes, pour in the remaining marinade and bring to a simmer. Once simmering, turn the heat to low and add the butter. Stir until glossy sauce forms.
  6. Serve catfish and butter sauce over pepper jack grits. If desired, top with parsley.