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Blackened Catfish with Spicy Cheese Grits Recipe

Blackened Catfish with Spicy Cheese Grits Recipe
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★★★★★

5.3 from 15 reviews

A flavorful Southern-inspired dish featuring blackened catfish seasoned with a bold spice blend, served over creamy, spicy cheese grits enhanced with cheddar, butter, and a touch of heat from green peppers or jalapeños.

Ingredients

Scale

For the Blackened Catfish

  • 4 catfish fillets
  • 1 tablespoon paprika (15 grams)
  • 1 teaspoon cayenne pepper (2 grams)
  • 1 teaspoon garlic powder (3 grams)
  • 1 teaspoon onion powder (3 grams)
  • 1 teaspoon dried thyme (1 gram)
  • 1 teaspoon dried oregano (1 gram)
  • 1 teaspoon salt (6 grams)
  • 1 teaspoon black pepper (2 grams)
  • 2 tablespoons vegetable oil (30 milliliters)

For the Spicy Cheese Grits

  • 1 cup grits (180 grams)
  • 4 cups water (960 milliliters)
  • 1/2 teaspoon salt (3 grams)
  • 1 cup shredded cheddar cheese (115 grams)
  • 2 tablespoons butter (28 grams)
  • 1 finely chopped green pepper or jalapeño (optional)
  • 2 tablespoons sliced green onions (12 grams)

Instructions

  1. Prepare the spice mix: In a small bowl, combine paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper to create the blackening seasoning.
  2. Season the catfish: Pat the catfish fillets dry with paper towels to remove excess moisture which helps in achieving a good sear. Rub the prepared spice mixture evenly over both sides of each fillet ensuring full coverage.
  3. Cook the catfish: Heat the vegetable oil in a large skillet over medium-high heat until hot. Add the seasoned catfish fillets and cook for 3 to 4 minutes on each side until blackened and fully cooked through, with a slightly crispy crust.
  4. Make the grits: In a separate saucepan, bring 4 cups of water and 1/2 teaspoon of salt to a boil. Gradually stir in the grits, reduce heat to low, cover the pan, and cook for 5 to 7 minutes, stirring occasionally, until the grits have thickened to a creamy consistency.
  5. Add cheese and flavor: Stir the shredded cheddar cheese and butter into the cooked grits until melted and smooth. If desired, add the finely chopped green pepper or jalapeño for a spicy kick. Remove the grits from heat and let them sit for 1 to 2 minutes to thicken slightly.
  6. Serve: Spoon the spicy cheese grits onto plates and top with the blackened catfish fillets. Garnish with sliced green onions for freshness and a mild onion flavor.

Notes

  • Patting the fish dry before seasoning helps the spices stick better and creates a nice sear.
  • If fresh jalapeño or green pepper is not available, substitute with a pinch of crushed red pepper flakes for heat.
  • For a richer flavor, use sharp or extra-sharp cheddar cheese in the grits.
  • Serve immediately to enjoy the catfish crispy and the grits creamy.
  • Leftover grits can be refrigerated and reheated with a splash of milk or water to restore creaminess.

Nutrition

Keywords: blackened catfish, cheese grits, spicy grits, Southern recipe, seafood, comfort food, catfish recipe

Find it online: https://hannahdelgado.com/blackened-catfish-with-spicy-cheese-grits-recipe/