Fried Catfish with Cheese Grits

Crispy cornmeal-coated catfish fillets, fried until golden and served with creamy cheese grits on the side, the classic centerpiece of a Southern fish fry.

Golden fried catfish fillets on a white plate with a lemon wedge, served on a rustic table.

Prep Time 15

Cook Time 20

Inactive Time 1

Total Time 1 35

Servings servings

Ingredients

Instructions

Rinse catfish fillets under cold water and place in a shallow baking dish or pan. Add milk to cover fillets. Cover the dish and refrigerate for approximately one hour.
2 pounds catfish fillets, 2 cups milk
Remove the fillets from the refrigerator about 10 minutes before ready to cook.
Place a large cast iron frying pan over high heat and pour in peanut oil to a depth of approximately 1 inch. Allow oil to come to frying temperature while preparing the fish.
Peanut oil
Combine the cornmeal and salt in a shallow pan.
3 cups finely ground white cornmeal, 1 tablespoon salt
Remove fillets from milk letting most of the excess drip off.
Place one fillet at a time into the cornmeal and turn it several times to coat well. Prepare all the fillets before you begin frying.
Carefully lower the fillets, one at a time, into the hot oil. Don’t crowd the pan, frying in several batches if necessary. Turn the fillets when golden brown on one side. Cook on the second side until nicely browned as well. Return the fillets to the first side to cook for an additional minute or two if needed to fully develop a golden brown color.
When done, remove from the oil and keep warm in a 200 degree oven.

Notes

**Before starting the recipe, please read the post all the way through paying attention to the Tips for Deep Frying section.

About the nutrition calculation: The nutrition calculation on this recipe is probably way, way off. It's next to impossible to accurately calculate the amount of cornmeal that adheres to a fillet or the amount of peanut oil absorbed when frying. Take these figures with a really big grain of salt!

Use plain, finely ground white cornmeal, not a cornbread or cornmeal mix.
Catfish is done and safe to eat at an internal temperature of 145 degrees F, when the flesh is opaque and flakes easily with a fork.
Leftovers keep in the fridge for 2 to 3 days. Reheat on a baking sheet in a 350-degree oven for about 15 minutes.

Nutrition