5.0 from 21 votes
Fried Catfish with Cheese Grits
You’ll find Fried Catfish and Cheese Grits at the center of any southern fish fry. It's one of the foundations of southern comfort food!
Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 35 mins
Servings: 6 servings
Calories: 509 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 pounds catfish fillets
- 2 cups milk
- 3 cups finely ground white cornmeal
- 1 tablespoon salt
- peanut oil
Instructions
- Rinse catfish fillets under cold water and place in a shallow baking dish or pan. Add milk to cover fillets. Cover the dish and refrigerate for approximately one hour.
- Remove the fillets from the refrigerator about 10 minutes before ready to cook.
- Place a large cast iron frying pan over high heat and pour in peanut oil to a depth of approximately 1 inch. Allow oil to come to frying temperature while preparing the fish.
- Combine the cornmeal and salt in a shallow pan.
- Remove fillets from milk letting most of the excess drip off.
- Place one fillet at a time into the cornmeal and turn it several times to coat well. Prepare all the fillets before you begin frying.
- Carefully lower the fillets, one at a time, into the hot oil. Don’t crowd the pan frying in several batches if necessary. Turn the fillets when golden brown on one side. Cook on the second side until nicely browned as well. Return the fillets to the first side to cook for an additional minute or two if needed to fully develop a golden brown color.
- When done, remove from the oil and keep warm in a 200 degree oven.
Cup of Yum
Notes
- **Before starting the recipe, please read the post all the way through paying attention to the Tips for Deep Frying section.
- Storing fried catfish: It will keep for several hours in a very low oven or at room temperature. And even though it's best served fresh and piping hot, it can be stored for 2 or 3 days in the refrigerator. Reheat on a baking sheet in a 350 degree oven for about 15 minutes.
- About the nutrition calculation: The nutrition calculation on this recipe is probably way, way off. It's next to impossible to accurately calculate the amount of cornmeal that adheres to a fillet or the amount of peanut oil absorbed when frying. Take these figures with a really big grain of salt!
Nutrition Information
Serving
1
Calories
509kcal
(25%)
Carbohydrates
65g
(22%)
Protein
36g
(72%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
3g
Cholesterol
97mg
(32%)
Sodium
1262mg
(53%)
Potassium
1016mg
(29%)
Fiber
8g
(32%)
Sugar
5g
(10%)
Vitamin A
207IU
(4%)
Vitamin C
1mg
(1%)
Calcium
131mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 509
% Daily Value*
| Serving | 1 | |
| Calories | 509kcal | 25% |
| Carbohydrates | 65g | 22% |
| Protein | 36g | 72% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 97mg | 32% |
| Sodium | 1262mg | 53% |
| Potassium | 1016mg | 22% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 207IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 131mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.