Catfish and Grits (Buttered and Cheddared 'Cheezy'

[marlaoh]

Catfish and Grits (Buttered and Cheddared 'Cheezy' Grits)

Catfish
1 8oz farm raised catfish fillet
Lightly Season to taste: salt, pepper, garlic powder
Wrap in clear wrap. Keep chilled until needed.
For best results Refrigerate overnight.



Frying instructions:
1. Heat cooking oil to 350 degrees.
2. Lightly coat catfish in flour or yellow cornmeal/flour mixture (50/50 split)
3. Put fillet into oil. Fry until golden brown. The inside of the fillet should be bright white and flakey.


Grits:
Follow instructions on back of the box.


The secret to great grits is a whisk. Use a whisk instead of a spoon to blend your grits.
Bring water to boil. Add salt and butter to taste.
Use whisk to slowly blend in grits.
Remove from heat once the grits are smooth and creamy.


Cheezy Grits:
Add 1/2 cup of sharp cheddar cheese per every serving.
Use whisk to blend cheese into grits.
Grits should be a deep yet bright orange color.
Put catfish and grits on same plate. Season grits with salt and pepper to taste. Season catfish with hot sauce to taste.