Southern-Style Catfish & Grits Feast
Experience the rich flavors of the South with our scrumptious corn breaded catfish nuggets served atop creamy, peppered grits. Paired with grilled broccolini and a zesty lemon-pepper reduction, this dish brings a perfect balance of texture and taste, promising a comforting culinary experience that warms the soul. Ideal for family gatherings or a cozy dinner!
ingredients
- 1 lb catfish fillets, cut into nugget-sized pieces
- 1 cup cornmeal
- 1 cup buttermilk
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup quick-cooking grits
- 4 cups water
- 1/2 cup heavy cream
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1 bunch broccolini, trimmed
- 1/4 cup olive oil, divided
- 1 lemon, juiced
- 1 tbsp lemon zest
- 1 tsp ground black pepper
steps
- 1.
Preheat your grill or a grill pan over medium heat.
- 2.
In a bowl, combine buttermilk with paprika, salt, and black pepper. Soak the catfish nuggets in the mixture for 20 minutes.
- 3.
In another bowl, pour in the cornmeal. Dredge the soaked catfish nuggets in the cornmeal until fully coated.
- 4.
In a saucepan, bring 4 cups of water to a boil. Gradually whisk in the grits, reduce heat to low, and stir. Cook until thickened, about 5-7 minutes. Add heavy cream, garlic powder, cayenne, and pepper. Stir well and keep warm.
- 5.
While grits are cooking, coat the broccolini with 2 tbsp of olive oil, sprinkle with salt and pepper, and grill for about 5-7 minutes until tender and slightly charred.
- 6.
For the lemon-pepper reduction, combine lemon juice, lemon zest, the remaining olive oil, and black pepper in a small saucepan. Simmer until slightly thickened, about 5 minutes.
- 7.
Fry the catfish nuggets in a pan with a little olive oil over medium heat until golden brown, about 3-4 minutes per side.
- 8.
To serve, plate the creamy grits, top with catfish nuggets, add grilled broccolini on the side, and drizzle with the lemon-pepper reduction.
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