Fried Catfish n Spicy Cheddar Sausage Over Jalapeno Cheddar Cheese Grits Absolut (Print Version)
Crispy cornmeal fried catfish and spicy cheddar sausage piled over creamy jalapeno cheddar cheese grits.
# Ingredients:
For the jalapeno cheddar grits
01 -
2 tablespoons unsalted butter
02 -
2 jalapenos, seeded and finely chopped
03 -
1/4 cup finely chopped yellow onion
04 -
2 cups (480 ml) low-sodium chicken stock
05 -
2 cups (480 ml) whole milk, plus more as needed
06 -
1 cup (170 g) stone-ground grits
07 -
1/2 teaspoon kosher salt, plus more to taste
08 -
1/4 teaspoon black pepper
09 -
4 oz (115 g) cream cheese, cubed
10 -
1 1/2 cups (170 g) sharp cheddar cheese, freshly shredded
For the catfish
11 -
1 1/2 lb (680 g) catfish fillets, cut into 4 portions
12 -
1 cup (240 ml) buttermilk
13 -
3/4 cup (105 g) fine yellow cornmeal
14 -
1/2 cup (65 g) all-purpose flour
15 -
2 teaspoons Cajun seasoning
16 -
1 teaspoon smoked paprika
17 -
1/2 teaspoon garlic powder
18 -
1/2 teaspoon onion powder
19 -
1/4 teaspoon cayenne pepper, optional
20 -
Neutral oil, for frying
For the sausage and finish
21 -
12 oz (340 g) spicy cheddar smoked sausage, sliced into coins
22 -
2 scallions, thinly sliced
23 -
1 lemon, cut into wedges
24 -
Hot sauce, for serving
# Instructions:
01 -
Melt the butter in a heavy saucepan over medium heat. Add jalapenos and onion and cook for 4-5 minutes, until softened and fragrant.
02 -
Add stock and milk and bring to a gentle simmer. Whisk in the grits and salt. Reduce heat to low and cook for 25-30 minutes, stirring often, until thick and tender.
03 -
While the grits cook, place the catfish in a shallow dish with the buttermilk. Let it stand for 15-20 minutes, then lift out and let excess drip off.
04 -
In a shallow dish, stir together cornmeal, flour, Cajun seasoning, paprika, garlic powder, onion powder, and cayenne if using.
05 -
Sear the sausage slices in a large skillet over medium-high heat for 4-5 minutes, turning once, until browned at the edges. Transfer to a plate.
06 -
Stir cream cheese and cheddar into the hot grits until melted and smooth. Add a splash of milk if needed, then season with black pepper and more salt to taste.
07 -
Heat 1/2 inch of oil in a cast-iron skillet to 350 F. Dredge the catfish in the cornmeal mixture and fry for 3-4 minutes per side, until golden and the fish reaches 145 F or flakes easily.
08 -
Spoon grits into shallow bowls. Top with browned sausage and fried catfish. Finish with scallions, lemon wedges, and hot sauce.
# Notes:
01 -
Best served immediately while the catfish crust is crisp.
02 -
Use a thermometer to keep frying oil near 350 F.
03 -
Add milk or stock to loosen grits as they sit.