Here’s a full, restaurant-style recipe for Southern Fried Catfish with Cajun Shrimp & Cheesy Grits — crispy, creamy, smoky, and full of bold Southern flavor.
🐟 Southern Fried Catfish
Ingredients
- 4 catfish fillets
- 1 cup buttermilk
- 1 tbsp hot sauce (optional)
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne (adjust to taste)
- 1 tsp salt
- ½ tsp black pepper
- Vegetable oil (for frying)
- Lemon wedges (for serving)
Instructions
- Soak the fish: In a bowl, combine buttermilk and hot sauce. Add catfish and soak for at least 30 minutes (or up to 2 hours refrigerated).
- Prepare dredge: Mix cornmeal, flour, and all seasonings in a shallow dish.
- Heat oil: In a heavy skillet or cast-iron pan, heat about ½ inch oil to 350°F (175°C).
- Coat & fry: Remove fish from buttermilk, dredge thoroughly in cornmeal mixture. Fry 3–4 minutes per side until golden brown and crispy.
- Drain on paper towels and keep warm.
🍤 Cajun Shrimp
Ingredients
- 1 lb large shrimp (peeled & deveined)
- 1 tbsp olive oil or butter
- 1 tbsp Cajun seasoning
- ½ tsp smoked paprika
- 2 cloves garlic (minced)
- Juice of ½ lemon
- 1 tbsp chopped parsley
Instructions
- Toss shrimp with Cajun seasoning and smoked paprika.
- Heat butter or oil in a skillet over medium-high heat.
- Add garlic; sauté 30 seconds.
- Add shrimp and cook 2–3 minutes per side until pink and opaque.
- Finish with lemon juice and parsley.
🧀 Creamy Cheesy Grits
Ingredients
- 1 cup stone-ground grits
- 4 cups water or chicken broth
- 1 cup whole milk (or half-and-half for richer texture)
- 1 cup sharp cheddar cheese (shredded)
- 2 tbsp butter
- Salt & black pepper to taste
Instructions
- Bring water/broth to a boil. Slowly whisk in grits.
- Reduce heat to low and simmer, stirring often, for 20–25 minutes until thick and creamy.
- Stir in milk, butter, and cheese until melted and smooth.
- Season to taste.
🍽️ To Serve
Spoon cheesy grits onto a plate or shallow bowl. Top with fried catfish and Cajun shrimp. Garnish with parsley, green onions, or a drizzle of hot sauce. Serve with lemon wedges.
If you’d like, I can also give you:
- A creamy Cajun sauce to drizzle on top
- A Nashville hot-style version
- Or a blackened (non-fried) healthier version