Down here in the South, our traditional dishes are humble and comforting, just like a warm hug from home. Us Southern cooks, we put our heart and soul into every meal, and we don’t fuss much over presentation. Most times, we’re just cooking up a spread to feed the whole family.
Come springtime, Southern families who fish often find themselves with an overabundance of catfish in the freezer. It’s the perfect season to reel in this prized catch from both salt and freshwater.
Now, we all love a good fish fry, but have you ever thought about giving that classic backyard fry a little more of a refined twist that would be perfect for any elegant at home dining experience? I have written an upscale recipe that is sure to impress your guests.
Country Fried Catfish
Ingredients:
1 cup cornmeal (yellow or white)
1 cup all-purpose flour
1 tbsp salt
1 tbsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper (adjust for heat preference)
1/2 tsp black pepper
1 tsp dried thyme (optional)
1 tsp dried oregano (optional)
4 fresh catfish fillets (about 6-8 oz each)
1 cup buttermilk (for soaking)
1 large egg (optional, for extra binding)
Vegetable oil (for frying)
Instructions:
1) In a large bowl, whisk together the cornmeal, flour, salt, paprika, garlic powder, onion powder, cayenne, black pepper, and any optional dried herbs.
2) Stir the mixture until it’s well combined. This will give your fish that golden, seasoned crust.
3) Rinse your catfish fillets under cold water and pat them dry with paper towels.
4) Pour the buttermilk into a shallow bowl (add the egg to the buttermilk if using and whisk to combine).
5) Soak the catfish fillets in the buttermilk mixture for about 10-15 minutes. This helps tenderize the fish and ensures a crispy coating.
6) After soaking, take each catfish fillet out of the buttermilk, letting any excess liquid drip off.
7) Roll the fillets in the fish fry mixture, pressing lightly to ensure they are well-coated on all sides.
8)Heat a large skillet (preferably cast iron) over medium-high heat. Add enough vegetable oil to cover the bottom of the pan (about 1/4 inch deep).
9) Once the oil is hot (test by dropping a small pinch of the fish fry mixture in – if it sizzles, the oil is ready), carefully place the coated catfish fillets into the skillet.
10) Fry the fillets for about 4-5 minutes per side, or until golden brown and crispy. The fish should easily flake when tested with a fork.
11) Once fried, remove the fillets from the oil and place them on a paper towel-lined plate to drain any excess oil.
Heirloom Grits
Ingredients:
1 cup heirloom grits (stone-ground, not instant)
4 cups water or chicken broth
1 tbsp unsalted butter
1/2 cup grated Parmesan cheese
1 tsp smoked paprika
1/2 tsp garlic powder
Salt and black pepper to taste
1/2 cup heavy cream (optional, for extra creaminess)
Fresh parsley for garnish (optional)
Instructions:
1) Bring 4 cups of water or chicken broth to a boil in a medium saucepan. Once it’s boiling, slowly stir in the heirloom grits.
2) Reduce the heat to low and simmer, stirring occasionally, for about 20-30 minutes, or until the grits are tender and have absorbed most of the liquid. If the grits become too thick, you can add more water or broth to achieve your desired consistency.
3) Once the grits are cooked and creamy, stir in the butter, grated Parmesan cheese, smoked paprika, garlic powder, and a pinch of salt and black pepper. Taste and adjust the seasoning as needed, adding more salt or paprika for a stronger flavor.
4) For extra creamy grits, add 1/2 cup of heavy cream and stir well. Let the grits simmer for an additional 5 minutes, allowing the cream to blend in and make the grits extra smooth.
Chelsea Gieselmann is a mom, photographer, columnist, food blogger, and home-cook. Cooking has been a passion of hers since she was old enough to cut out biscuits with the mouth of a mason jar. Her great-grandmother taught her the basics and she is ever so grateful to have been able to learn from her. Since then, she has continued to hone her craft, even beating Alex Guarnaschelli on The Food Network’s Outchef’d!
