Ingredients:

0.5x

1x

2x

4x

Catfish

•   4 Catfish Filets (Wash, and paper towel dry)
•   1 cup Cornmeal
•   1/4 cup flour
•   1 tsp smoked paprike
•   1 tsp garlic powder
•   1 tsp onion powder
•   Oil for Frying
•   Salt and pepper ( I would hold back on the salt. Since were layering this recipe.)

White Stone Ground Grits

•   1 cup White Stone Grits (The yellow grits would be too sweet for this recipe)
•   4 cups Chicken Broth
•   3 tbsp Unsalted Butter
•   1 cup Smoked Gouda
•   Salt to taste
•   1/2 cup Heavy Cream

Cajun Pepper Cream Sauce

•   2 tbsp Butter
•   1/2 cup Red and Green Bell Pepper (Diced)
•   1 tbsp Tomato Paste
•   1 cup Heavy Cream
•   1/2 cup Chicken Broth
•   1/2 cup Grated Parmesan
•   1 - 1 1/2 tsp Cajun Seasoning
•   1/2 tsp Smoked Paprika
•   1/2 Lemon  Squeezed
•   Salt and Pepper
•   3 Garlic  (Cloves Minced)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

1. Prepare the Grits

1. In a medium pot, bring chicken broth to a boil.
2. Slowly whisk in the grits.
3. Reduce heat to low, cover, and cook for 20–25 minutes, stirring occasionally.
4. Once thick and tender, stir in butter, heavy cream, and cheese.
5. Season with salt to taste. Keep warm, adding a splash of broth or cream if needed to loosen.

2. Season & Coat the Catfish

1. Wash and pat catfish fillets dry with paper towels.
2. Season both sides with salt, pepper, paprika, garlic powder, onion powder, and cayenne (if using).
3. In a shallow bowl, mix cornmeal and flour.
4. Dredge each fillet in the mixture, pressing gently so the coating sticks well.
5. Shake off any excess and set aside.

3. Make the Cajun Pepper Cream Sauce

1. Melt butter in a skillet over medium heat.
2. Add diced bell peppers and sauté for 3–5 minutes until softened.
3. Add garlic and cook for 30 seconds.
4. Stir in tomato paste and cook for 1–2 minutes to deepen the flavor.
5. Pour in chicken broth, scraping up any bits from the pan.
6. Add heavy cream and bring to a gentle simmer.
7. Stir in parmesan, Cajun seasoning, smoked paprika, salt, and pepper.
8. Finish with lemon juice and adjust seasoning to taste.

4. Cook the Catfish

1. Heat oil in a skillet to 350°F.
2. Add coated catfish and cook for 3–4 minutes per side, or until golden brown and crispy.
3. Transfer to a paper towel-lined plate to drain.

5. Assemble

1. Spoon warm grits into a bowl.
2. Place crispy catfish on top.
3. Spoon the Cajun pepper cream sauce around and lightly over the fish.
4. Garnish with parsley or scallions, if desired.