You’ll find Fried Catfish and Cheese Grits at the center of any southern fish fry. It's one of the foundations of southern comfort food! Prep Time 15 minutes Cook Time 20 minutes One of the foundations of southern comfort food is the classic recipe for Fried Catfish and Cheese Grits. You’ll find these tender, crispy, and golden brown fried fish fillets at the center of any southern fish fry. There’s something about Fried Catfish with Cheese Grits that brings back an amazingly nostalgic feeling for me. Some of my fondest young memories involve cornmeal coated fried catfish fillets cooked by friends and family. Some of the most fun get-togethers we had while growing up in south Georgia involved friends and neighbors getting together for a good old-fashioned fish fry. Most fish fries back in those days were impromptu events prompted by a lucky fisherman having a good day on the water. The catch in our area was typically either bream or catfish. After the day’s catch was cleaned, the call would go out to friends to come over for a fish fry. A Good Old Southern Fish FryNow, if you weren’t the fishing type or you just had a craving for some fish in between one of those occasions, you could always make a trip to one of the local fish camps. A “fish camp” is a locally owned restaurant where loads of delicious fish, with accompanying side dishes, are cooked and served. I remember Mama and Daddy loading up me and my sisters in the station wagon and heading for Pace’s Fish Camp. Pace’s, like every other fish camp around there, was not a fancy eating establishment. In fact, it was the complete opposite of fancy. As I recall it from the early ’70s, there were probably six tables each with six straight-backed wooden chairs around them – the kind that made that screeching noise when you pulled them across the concrete floor…you know what I mean. No tablecloths, of course, and a roll of paper towels on each table. Like I said, not fancy. But they served the BEST fried catfish south of Macon. It’s been at least 50 years since I’ve eaten there with my family and I still remember it like it was last night! No Fish Camp Nearby? Make Your Own!A while ago I decided it was high time for some home fried catfish. I sometimes order it at a local seafood place, but I couldn’t remember the last time I’d cooked any myself. And, since no one in our house is a fisherman, I just trusted my local grocery store to provide the fillets. Even though it had been years since I cooked fried catfish myself, I found that I hadn’t forgotten how :-) About the IngredientsThis post contains affiliate links.
It was really difficult for me to write measurements for this recipe since I’d never measured any of the ingredients. Like many home cooks, I just do what “looks right.” So use the measures as a guideline and add more or take away some if you think you should. You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post. STEP 3.
TIP: You can use a thermometer to test the oil or do it the old-fashioned way and sprinkle in a little of the cornmeal. If it sizzles on contact with the oil, it’s ready to cook. Must Have Cast Iron Skillet This deep cast-iron skillet is perfect for all your deep frying needs. It’s pre-seasoned and can be used on the stovetop, in the oven, or on the grill. Check it out >Lodge 12-inch Cast Iron Skillet Dredge the Fillets in Seasoned CornmealSTEPS 4-5.
Tips for Deep Frying
Frying Fish OutdoorsMost fish fries in the south are actually held outdoors. It’s so much easier and faster when cooking for a crowd. If you’d like to take your fish fry to the backyard, you’ll want a propane gas fish fryer like the one I’ve linked below. Remember you’ll need more oil when using an outdoor fryer. Must Have Fish Fryer Take your fish fry outside with this 10-quart propane fryer. Check it out >10 Quart Propane Fish Fryer Recipe Variations
Serving SuggestionsFor a traditional fish fry menu, serve your golden brown and crispy fried catfish with cheese grits, coleslaw, french fries, hush puppies, and in some areas swamp gravy. Don’t forget the traditional accompaniments of onion, lemon slices, and pickles – both sweet and dill – and, of course, sweet tea to drink! Add speaking of cheese grits…no southern fish fry would be complete without a pot full of creamy cheese grits. And, wouldn’t you know it, I just happen to have that recipe for you. Visit my original post on Cheese Grits for that recipe. How to StoreFried fish will keep for several hours in a very low oven or at room temperature. And even though they’re best served fresh and piping hot, they can be stored for 2 or 3 days in the refrigerator. Reheat on a baking sheet in a 350 degree oven for about 15 minutes. QuestionsWhat if I don’t have catfish? Can I substitute another kind of fish? If you can’t find catfish, you can still have a southern fish fry! Tilapia, cod, and halibut are suitable alternatives. What’s the best oil to use for frying catfish? I always use peanut oil for frying fish. Peanut oil has a higher smoking point than other oils and doesn’t break down nearly as quickly. If you just can’t get peanut oil, you can use safflower, canola, corn, cottonseed, or sunflower oil. Why do you soak catfish before cooking? Wild caught catfish have a “muddy” flavor that some people find objectionable. Soaking in buttermilk helps remove that taste. Farm raised catfish tend to have a milder flavor and can be soaked in regular milk. Have you tried this recipe? I’d really appreciate you giving it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card or in the comments section. Recipe
**Before starting the recipe, please read the post all the way through paying attention to the Tips for Deep Frying section. Storing fried catfish: It will keep for several hours in a very low oven or at room temperature. And even though it’s best served fresh and piping hot, it can be stored for 2 or 3 days in the refrigerator. Reheat on a baking sheet in a 350 degree oven for about 15 minutes. 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! Serving: 1 | Calories: 509kcal | Carbohydrates: 65g | Protein: 36g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 97mg | Sodium: 1262mg | Potassium: 1016mg | Fiber: 8g | Sugar: 5g | Vitamin A: 207IU | Vitamin C: 1mg | Calcium: 131mg | Iron: 3mg Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons. Pin Recipe— This post was originally published on September 28, 2010. It has been updated with new photos and additional information. Lana Stuart is the cook,
writer, and founder of Lana’s Cooking. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like! Post navigationWhat is good with fish and grits?Recipe Variations. Fish Swap – Aside from fish, grits go well with other meaty options, too, like bacon, ham, pork, chicken, and beef. ... . Hot and Spicy – You can add more heat with cayenne pepper or pepper flakes. ... . Nicely Sweet – While I enjoy my Cajun fish and grits on the savory side, some enjoy it sweet.. Where did fish and grits originate?Shrimp and grits began as a simple dish, first appearing in South Carolina as a dish called breakfast shrimp. During prime shrimp season, many sailors began their day with shrimp cooked in butter and served over smooth, southern grits.
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