Crispy Fish & Grits with Jumbo Crab Cream Sauce
Crispy Fish & Grits with Jumbo Crab Cream Sauce
Ingredients
For the Buttermilk Catfish
- 4 catfish fillets, about 6 ounces each
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable oil, for frying
For the Creamy Cheesy Grits
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1 cup quick-cooking grits
- 1 cup cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons butter
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Jumbo Crab Cream Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cloves garlic, minced
- 1 shallot, finely diced
- 1/2 cup dry white wine, such as Pinot Grigio
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 1 teaspoon Old Bay seasoning
- 1 tablespoon lemon juice, freshly squeezed
- 8 ounces jumbo lump crab meat, picked over for shells
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Prepare the Catfish Marinade: In a shallow dish, combine the buttermilk and hot sauce. Add the catfish fillets, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
⏱️ 5 min
- 2
Prepare the Grits: In a medium saucepan, bring the chicken broth and heavy cream to a boil over medium-high heat. Slowly whisk in the quick-cooking grits, reducing the heat to low. Stir frequently to prevent lumps and sticking. Cook for 5-7 minutes, or until the grits are creamy and thickened. Remove from heat.
⏱️ 10 min
- 3
Finish the Grits: Stir in the shredded cheddar cheese, grated Parmesan cheese, and butter until melted and smooth. Season with salt and black pepper to taste. Cover to keep warm while you prepare the rest of the dish.
⏱️ 5 min
- 4
Prepare the Crab Cream Sauce: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and diced shallot, and sauté for 2-3 minutes until softened and fragrant. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 5 min
- 5
Deglaze and Thicken Sauce: Slowly whisk in the dry white wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 1-2 minutes until slightly reduced. Gradually whisk in the heavy cream and chicken broth. Bring the sauce to a gentle simmer, stirring occasionally, and cook for 5-7 minutes, or until thickened to your desired consistency.
⏱️ 10 min
- 6
Finish the Crab Sauce: Remove the sauce from heat. Stir in the Old Bay seasoning and fresh lemon juice. Gently fold in the jumbo lump crab meat, being careful not to break up the lumps too much. Season with salt and black pepper to taste. Cover to keep warm.
⏱️ 5 min
- 7
Prepare Catfish Breading: In a large shallow dish or pie plate, combine the all-purpose flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Whisk to combine thoroughly.
⏱️ 5 min
- 8
Bread the Catfish: Remove the catfish fillets from the buttermilk marinade, allowing any excess to drip off. Dredge each fillet generously in the seasoned flour mixture, pressing to ensure it's fully coated. Shake off any excess breading. Place the breaded fillets on a wire rack.
⏱️ 10 min
- 9
Fry the Catfish: Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully place 1-2 catfish fillets into the hot oil, ensuring not to overcrowd the pan. Fry for 4-6 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
⏱️ 15 min•🌡️ 350
- 10
Drain and Serve: Remove the fried catfish from the oil and place on a wire rack lined with paper towels to drain excess oil. Repeat with remaining fillets. To serve, spoon a generous portion of creamy cheesy grits onto each plate. Top with a crispy catfish fillet and ladle a generous amount of the jumbo crab cream sauce over the fish and grits. Garnish with fresh chopped parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Fish & Grits with Jumbo Crab Cream Sauce
For the Buttermilk Catfish
- 4 catfish fillets, about 6 ounces each
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable oil, for frying
For the Creamy Cheesy Grits
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1 cup quick-cooking grits
- 1 cup cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons butter
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Jumbo Crab Cream Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cloves garlic, minced
- 1 shallot, finely diced
- 1/2 cup dry white wine, such as Pinot Grigio
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 1 teaspoon Old Bay seasoning
- 1 tablespoon lemon juice, freshly squeezed
- 8 ounces jumbo lump crab meat, picked over for shells
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Prepare the Catfish Marinade: In a shallow dish, combine the buttermilk and hot sauce. Add the catfish fillets, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
⏱️ 5 min - 2
Prepare the Grits: In a medium saucepan, bring the chicken broth and heavy cream to a boil over medium-high heat. Slowly whisk in the quick-cooking grits, reducing the heat to low. Stir frequently to prevent lumps and sticking. Cook for 5-7 minutes, or until the grits are creamy and thickened. Remove from heat.
⏱️ 10 min - 3
Finish the Grits: Stir in the shredded cheddar cheese, grated Parmesan cheese, and butter until melted and smooth. Season with salt and black pepper to taste. Cover to keep warm while you prepare the rest of the dish.
⏱️ 5 min - 4
Prepare the Crab Cream Sauce: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and diced shallot, and sauté for 2-3 minutes until softened and fragrant. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 5 min - 5
Deglaze and Thicken Sauce: Slowly whisk in the dry white wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 1-2 minutes until slightly reduced. Gradually whisk in the heavy cream and chicken broth. Bring the sauce to a gentle simmer, stirring occasionally, and cook for 5-7 minutes, or until thickened to your desired consistency.
⏱️ 10 min - 6
Finish the Crab Sauce: Remove the sauce from heat. Stir in the Old Bay seasoning and fresh lemon juice. Gently fold in the jumbo lump crab meat, being careful not to break up the lumps too much. Season with salt and black pepper to taste. Cover to keep warm.
⏱️ 5 min - 7
Prepare Catfish Breading: In a large shallow dish or pie plate, combine the all-purpose flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Whisk to combine thoroughly.
⏱️ 5 min - 8
Bread the Catfish: Remove the catfish fillets from the buttermilk marinade, allowing any excess to drip off. Dredge each fillet generously in the seasoned flour mixture, pressing to ensure it's fully coated. Shake off any excess breading. Place the breaded fillets on a wire rack.
⏱️ 10 min - 9
Fry the Catfish: Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully place 1-2 catfish fillets into the hot oil, ensuring not to overcrowd the pan. Fry for 4-6 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
⏱️ 15 min•🌡️ 350 - 10
Drain and Serve: Remove the fried catfish from the oil and place on a wire rack lined with paper towels to drain excess oil. Repeat with remaining fillets. To serve, spoon a generous portion of creamy cheesy grits onto each plate. Top with a crispy catfish fillet and ladle a generous amount of the jumbo crab cream sauce over the fish and grits. Garnish with fresh chopped parsley.
⏱️ 5 min