A bold Southern classic with crispy golden catfish, seared spicy sausage, and rich, creamy cheddar grits with a kick of jalapeño. Perfect for brunch, dinner, or anytime you want real soul food satisfaction.
Ingredients (Serves 4)
For the Fried Catfish:
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4 catfish fillets
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1 cup buttermilk (or milk + 1 tsp vinegar)
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1 tsp hot sauce (optional, for marinade)
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1 cup cornmeal
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½ cup all-purpose flour
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1 tsp paprika
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1 tsp garlic powder
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½ tsp cayenne pepper (optional)
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Salt & black pepper to taste
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Oil for frying (vegetable or peanut)
For the Spicy Sausage:
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8 oz andouille sausage or hot smoked sausage, sliced
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1 tsp oil (if needed for browning)
For the Cheddar Jalapeño Grits:
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1 cup quick grits or stone-ground grits
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4 cups water (or mix with 1 cup milk for richness)
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1 cup shredded sharp cheddar cheese
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2 tbsp butter
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1 jalapeño, finely diced (seeds removed for less heat)
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Salt and pepper to taste
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Optional: splash of heavy cream or hot sauce
Instructions
Step 1: Marinate the Catfish
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In a bowl or zip bag, combine catfish fillets, buttermilk, and hot sauce.
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Let soak in the fridge for at least 30 minutes (up to 2 hours) to tenderize and flavor the fish.
Step 2: Make the Grits
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Bring water (or water + milk) to a boil with a pinch of salt.
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Stir in grits, reduce heat to low, and cook according to package (or about 10–15 mins for quick grits).
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Once thickened, stir in butter, cheddar cheese, diced jalapeño, and pepper. Adjust salt to taste.
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Optional: add cream or extra butter for ultra-rich texture.
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