Fish and Grits (Plus Video)

3-in-1 Recipe

Our dish today is a three-part recipe. Every dish has its player, and each can stand alone on its own. However, together, they make a fantabulous meal.

Let’s start with our fried fish. I generously season it with Blackened Seasoning to amp up the flavor. Then I fry it until it is golden with a beautiful crusty exterior. Aah! Simply irresistible!

I even reserve some to pair with my Cajun Rice for dinner. Yum!

Then, our sauce. You’re going to love that extra lemony surprise that complements our fried catfish fillets. Plus, its lovely Cajun flavors from Creole Seasoning make our sauce stand up without overpowering both the fish and grits.

And lastly, our creamy and cheesy grits are made with cheese, butter, and milk. And I made it extra special by using stone-ground grits instead of quick grits to really capture the authentic Southern flavors. Oh yes!

Recipe Ingredients and Substitutes

Okay, don’t let this long list put you off because they are mostly kitchen staples. And the procedure only involves frying, sauteing, and simmering; it’s really not that complicated. I guarantee you that even a beginner can do it. 😉

So, get the ingredients ready, and let’s roll!

Pan-Fried Catfish

• Catfish Fillet – Catfish or any white meat fish, such as cod, sea bass, trout, grouper, and snapper, are perfect for this recipe. Because their meat is light and soft yet crisps up nicely when fried, and they absorb flavor really well. 😋 Or you can try it with crispy breading, too, like for my Southern Fried Catfish.
• Blackened Seasoning – Like Creole seasoning, Blackened seasoning also gives authentic Southern flavor to our Cajun fish and grits. However, this one is milder. You can use either because they both add fantastic flavor to our fish. For a more personalized take on these seasonings, feel free to make your blend with these Homemade versions of Blackened Seasoning and Creole Seasoning. 😉

Sauce

• Bell Pepper – It is the pepper with the least level of spice. You’ll love it for its complex combination of bitter and sweet flavors, adding character and depth to our Cajun-style fish and grits.
• Tomato – Although we use it and treat it as a veggie, it is a fruit. Veggie or not, its fruity sweetness and tartness add a great flavor to our sauce. Tomato sauce will also work if you don’t have fresh tomatoes at home.
• Creole Seasoning – Nothing is as Southern as a dish spiced up with Creole Seasoning. It truly embodies genuine Cajun flavors with its perfect mix of herbs and spices, primarily paprika, thyme, and basil.
• Chicken Broth – It captures real chicken essence with rich umami flavors, making our tomato-based sauce really flavorful. Yum!

Grits

• Stone-Ground Grits – I prefer this one because it is not as overly processed as other grits. And because it is much coarser than the others, it holds cheese and flavors well. But if you want to use quick grits, you can use either my Cheese Grits or Grits Recipe.
• Milk – I added milk since I like my grits really creamy. Evaporated milk, heavy cream, or half-and-half works, too. You may also substitute it with water or broth. 👌
• Bay Leaf – It’s actually amazing how a single leaf can add a layer of minty flavor and noticeable aroma to our comforting dish.
• Butter – The rich buttery flavor takes our creamy and cheesy grits to a higher level of deliciousness.
• Sharp Cheddar Cheese – It tastes better than regular cheddar cheese with its complex and deeper flavors.

How to Make Fish and Grits

Season and Fry the Fish

1. Season – Brush the catfish lightly with oil and season it with salt and preferred seasoning (Creole or Blackened). (Photos 1-2)
2. Melt the Butter – Preheat a large, heavy skillet over medium heat for about 2 minutes, then add butter. For the health-conscious, you may use olive oil.
3. Fry and Set Aside – Add the catfish to the skillet or cast-iron pan and fry for 3-4 minutes on each side or until done the way you like it. Remove and set aside. (Photos 3-4)

Make the Sauce

1. Clean – Lightly clean the skillet if there are any major burns. 
2. Saute – Add a tablespoon or two of oil to the skillet, followed by garlic, tomatoes, bell pepper, and green onions. Saute for about 2-3 minutes. (Photos 5-6)
3. Add Broth and Adjust Seasonings – Pour in chicken broth and lemon juice, add Creole Seasoning, and adjust to taste. Adjust seasonings, salt, and pepper to taste. (Photos 7-8)

Cook the Grits

1. Boil – Start by adding bay leaf, water, milk, and salt to a heavy saucepan. Bring to a boil. (Photos 9 -10)
2. Add the Grits and Stir Continuously – Gradually whisk in the grits until you have added the whole thing to the pot; add a little at a time. Keep stirring with a whisk or spoon to prevent lumps. You may have to take the saucepan off the heat while doing this. (Photos 11-12)
3. Simmer Until Thick – Reduce heat and cook grits at a bare simmer, covered and frequently stirring, until water is fully absorbed and grits thicken, about 40 to 45 minutes. The cooking time will vary depending on the grind. You may add more boiling water as needed.
4. Add Cheese – Remove grits from heat; add butter and cheese(optional), stirring with a whisk until cheese melts. (Photo 13-14)
5. Assemble the Fish, Sauce, and Grits – Assemble the dish by placing the grits at the bottom of a shallow bowl – Cajun fish and its sauce. Enjoy it piping hot!

Recipe Variations

• Fish Swap – Aside from fish, grits go well with other meaty options, too, like bacon, ham, pork, chicken, and beef. Seafood is another delicious option, such as shrimp, lobster, squid, oyster, and mussels.
• Hot and Spicy – You can add more heat with cayenne pepper or pepper flakes. For a bolder kick of heat, adding a splash of Tabasco or sriracha to our luscious sauce will do the trick.
• Nicely Sweet – While I enjoy my Cajun fish and grits on the savory side, some enjoy it sweet. Instead of cheese and broth, they load it up with sugar, honey, maple syrup, and fruits. Soon, I’ll make a recipe for that, too. ❤
• More Cheese – Cheddar is the most popular cheese of choice, but you can also replace or combine it with cream cheese, pepper jack, Gouda, feta, or provolone.

Tips and Tricks

• If replacing stone-ground grits with instant or quick grits, the cooking time will be shorter.
• Shake things up a bit by adding cornmeal or flour breading to your fish to make it crispier and crunchier.
• For more savory goodness, you can also add broth to your grits instead of just water and milk.
• If you find your grits too runny, give it a rest, and it will thicken as it sits. Other ways to fix runny grits are by draining the excess liquid, cooking it longer, or stirring in a well-beaten egg.
• And if the grits get too thick, add more water, milk, or broth to thin it out.
• Don’t let the dirty pot sit for too long. Wash it immediately because the grits tend to stick to the pot, and it will be harder to clean if it hardens. 

Serving and Storage Instructions

To enjoy our fried fish and grits for breakfast or brunch, I suggest cooking the grits and the sauce the night before to save you from a hectic morning rush. And cook the fish in the morning so they’ll be nice and crispy when you eat them. Oh yes!

In the case of leftovers, transfer them in separate airtight containers to keep them fresh.

• Refrigerate – You can safely refrigerate both the fried fish and the sauce for up to two days and the cooked grits for up to four days.
• Freezer – If stored properly, the sauce and the cooked grits will stay fresh for up to three months in the freezer. On the other hand, fried fish safely freeze for up to just a month.
• Reheat – If reheating 1-2 servings, it’s more economical and faster to reheat in the microwave. For more even cooking, I’d go for stovetop. Warm the sauce and grits separately. Simmer them on medium-low, covered, frequently stirring to prevent scorching.

Pro Tip: When freezing leftover fried fish and grits, use heavy-duty resealable plastic bags to store the sauce and grits in individual portions. Don’t forget to label them accordingly and include the best before date, too. That way, it’ll be easier to thaw and reheat them when the craving strikes.

FAQs

What to Serve with Cajun Fish and Grits

Although our fried fish and grits combo is already a complete meal on its own, well, there’s nothing wrong with adding more Southern side dishes to the mix. Right?

It just means more food for us! Yaaaay! Who am I to complain? 😜

• Pea Salad
• Fried Okra
• Collard Greens
• Southern Buttermilk Biscuits
• Cajun Baked Sweet Potato Fries

More Southern Recipes to Try

• Instant Pot Country-Style Ribs
• Roasted Turkey Thighs
• Cajun Salmon One Sheet Pan
• Jambalaya
• Red Beans and Rice

Watch How To Make It

[adthrive-in-post-video-player video-id=”KDhHOIyL” upload-date=”2022-02-14T07:00:00.000Z” name=”Fish and Grits” description=”This Fish and Grits is the perfect brunch or dinner combo – Creamy and cheesy grits topped with pan-fried fish and an aromatic spicy tomato-based sauce. Soul-warming and comforting goodness. ” player-type=”default” override-embed=”default”]