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Fried Catfish with Grits and Gravy
Created by: Howcan Team
Ingredients
- 4 catfish fillets
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 2 cups milk
- 1 cup chicken broth
- 1 cup quick-cooking grits
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- In a shallow dish, mix 1 cup of cornmeal, 1/2 cup of flour, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of cayenne pepper.
- Dip the catfish fillets in the cornmeal mixture, coating both sides evenly.
- In a large skillet, heat 1/4 inch of oil over medium-high heat. Fry the catfish fillets for 3-4 minutes on each side, or until golden brown and cooked through. Drain on paper towels.
- In a medium saucepan, bring 2 cups of milk and 1 cup of chicken broth to a boil. Stir in 1 cup of quick-cooking grits and reduce heat to low. Cook for 5-7 minutes, stirring occasionally, until thickened. Remove from heat and stir in 2 tablespoons of butter. Keep warm.
- In a separate saucepan, melt 2 tablespoons of butter over medium heat. Add 2 tablespoons of flour and cook, stirring constantly, for 2 minutes to make a roux.
- Add the chopped onion, green bell pepper, celery, and garlic to the roux. Cook for 5 minutes, or until vegetables are tender.
- Gradually stir in 1 cup of chicken broth and 1/2 cup of heavy cream. Cook, stirring constantly, until the gravy thickens.
- Stir in 1/4 cup of chopped fresh parsley and season with salt and pepper to taste.
- To serve, spoon the creamy grits onto plates, top with fried catfish fillets, and drizzle with the savory gravy. Enjoy!
Fried catfish with grits and gravy is a classic Southern dish that has its roots in the American South. The dish is a beloved staple in Southern cuisine, known for its rich and comforting flavors. The crispy, golden-brown catfish is paired with creamy, buttery grits and smothered in a savory gravy, creating a satisfying and indulgent meal. This dish has a long history in the Southern United States, where it has been enjoyed for generations. It is often associated with soul food and is a favorite in states like Louisiana, Mississippi, and Alabama. The dish has its origins in the African American community, where catfish was a readily available and affordable ingredient, and grits were a staple food. Many renowned Southern chefs and restaurants have put their own spin on this classic dish, adding their unique flavors and techniques. The key to a perfect fried catfish with grits and gravy lies in the quality of the ingredients and the skillful preparation. The catfish should be fresh and lightly seasoned, the grits should be creamy and well-cooked, and the gravy should be rich and flavorful. One famous alternative method for making this dish is blackening the catfish instead of frying it, which adds a smoky and spicy flavor to the dish. The best version of this dish can be found in authentic Southern restaurants that take pride in their traditional recipes and use fresh, locally sourced ingredients. Overall, fried catfish with grits and gravy is a beloved Southern classic that continues to delight food enthusiasts with its delicious and comforting flavors. Whether enjoyed at a down-home diner or a high-end restaurant, this dish is a true taste of the South.
40 min
4
480 calories
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