Southern Fried Grits Breaded CatfishPhoto byGin Lee

Southern Fried Grits Breaded Catfish

Utilizing grits as the breading for catfish provides a delightful crunch on the outside while maintaining a fork-tender and juicy interior. While catfish is the star of today's recipe, feel free to experiment with other fish varieties such as striped bass, grouper, or any type of panfish.

Ingredients:

• 3 pounds of catfish filets
• 1 1/2 cups of white corn grits
• 1 cup of self-rising flour
• 1 1/2 teaspoons of seasoning salt
• 1 1/2 teaspoons of freshly ground black pepper
• 2 tablespoons of smoked paprika
• 1 1/2 teaspoons of onion powder
• 1 cup of milk for soaking the fish
• 2 eggs (optional)
• Canola oil for frying

Instructions:

In a dish, soak the catfish filets in 1 cup of milk while preparing the dry mixture. You may also whisk two eggs into the milk before adding the fish.

In a gallon Ziploc bag, combine white corn grits, self-rising flour, seasoning salt, black pepper, smoked paprika, and onion powder.

Ensure each piece of fish is coated with milk before placing them in the bag with the dry ingredients. Seal the bag and shake well to coat the fish thoroughly. Allow the fish to rest in the bag while heating the canola oil in a large skillet.

Heat canola oil in a large cast-iron skillet, about 2 inches deep, over medium-high heat until hot and bubbling.

Cook the breaded catfish in the hot oil, turning once the underside is golden, and cook for 2 to 3 minutes per side.

Drain the fried catfish on a paper towel-lined plate and serve with coleslaw and fries. Enjoy!