Chef Darius

Contact Me

Kitchen Essentials

Indulge in the bold flavors of the South with this exquisite dish featuring tender Cajun-spiced catfish served atop creamy jalapeño cheddar grits and crowned with a luscious Creole cream sauce.

Catfish & Jalapeno Cheddar Grits

In a Medium Mixing Bowl, add in 3 Catfish Filets and add in: Dijon Mustard, 2Eggs, 4Tbsp Hot Sauce. Thoroughly Mix together with your hands. Let marinate for 30 minutes.

Preheat a Deep Fryer to 350, fill with Vegetable Oil.

For your grits, follow according to box instructions. Once done, add in 1/2Cup Heavy Cream, 3/4Cup Chicken Broth or Seafood Broth. Mix well and finish with: 1/2Stick Butter, Shredded Mild Cheddar Cheese & 2Tbsp Jalapeno Paste.

In a Mixing Dish or Paper Bag, add in 10oz Fish Fry Mix. Add in your marinated Catfish Filets and press down and fully coat your Catfish on both sides.

Add your Catfish to hot 350 Degree Oil and allow to fry for 3-5 minutes or until Golden Brown and crispy. Set on wired Rack to rest

For your cream sauce, in a Large Nonstick Pan on medium heat add in 3-4Strips of Diced Bacon. Allow to cook for 3-5 minutes until nice and crispy. Set aside.

Using that same pan, bacon grease and all, add in 5oz Diced Peppers, 5oz Diced Onions & 4 Cloves of Minced Garlic. Allow to soak up all that bacon fat.

Once cooked and softened, add in 2/3rd Cups Seafood Broth & 2/3rd Cups Heavy Cream. Once it begins to simmer add back in cooked Diced Bacon.

Season with Creole Seasoning to taste. Taste and adjust.

Plate up your meal by adding Jalapeno Cheddar grits first, add Catfish on top and cover with your Cream Sauce.

Garnish with Parsley & Red Pepper Flakes *Optional*

Chef Darius

atlchefd