This class featured Sharon, who stayed to teach us her amazing Fried Catfish and Grits! Sharon is a chef from New York City and the creator of Just Soul Catering. Find the recipes and ingredients below.
Watch the recording of our class
Fried Southern Catfish Recipe
Ingredients:
2-4 pieces of raw Catfish filet (cut in half)
1 tsp garlic powder
1 tsp onion powder
1 tsp Mrs. Dash Original Seasoning
1 tsp Goya Adobo Seasoning
1 tsp Cajun Seasoning
1 packet (1.5 tsp) Goya Con Culantro Y Achiote Seasoning
1 cup enriched yellow cornmeal
1 3/4 cup canola or vegetable oil (for frying)
lemon or lime juice (for washing fish and if baking)
fresh rosemary (if baking)
1/2 stick salted butter (if baking)
fresh parsley to garnish
Directions:
Precooking Tip: for maximum flavor, wash and season your fish up to 2 days before cooking. Use the seasoning quantity laid out to cover the fish. Put your seasoned fish in the fridge.
Wash fish in lemon or lime juice and let sit for 30 mins, then wash off with cold water and dry with paper towel
If not previously seasoned, place washed fish in bowl and cover with seasoning
If Baking:
Heat oven to 375 degrees
Lay pieces of fish on a cookie sheet tin pan with parchment paper or on a pan directly (spray pan with cooking spray)
Place cut pieces of salted butter in between the fish layers then lay the fresh rosemary over the pieces of fish, generously
Cover fish with foil, wrap tightly and place in the oven for approximately 20-25 mins
Check and remove fish, uncover it and see if fish is done; if so remove from the oven and let sit then serve over grits
If Frying:
In a heavy frying pan (non – stick) preferable, pour oil and heat the pan on medium – high until oil gets hot. Approximately 3-4 mins should do it
Test oil by taking a small pinch of corn meal and dropping it into the oil - YOU WILL KNOW. Turn heat down to low and leave until ready to fry
While oil is heating, start placing fish in cornmeal covering both sides of the fish and shake off excess before laying each piece on a plate or counter on parchment paper. WARNING - Never put fish in oil that is not hot already, the fish will soak up the oil and become soggy and greasy before it gets a chance to cook (NOT GOOD)
Place pieces of your fish into the frying pan and fry until golden brown about 4 minutes each side depending on how thick the fish is. Adjust stove heat according to your stove
Using a spatula and fork, gently turn the fish over and cook the other side – 4 mins
When fish is golden brown and ready, remove fish from the frying pan and place fish on a paper towel to absorb the excess oil if any
Cheesy Grits Recipe
Ingredients:
1 cup whole milk
1 cup chicken broth
1 cup Quaker Grits - Quick 5 mins
1/2 tsp garlic powder
1/2 tsp onion powder
1/3 tsp black pepper
1/3 tsp Adobo Seasoning
3 tbsp salted butter
1 cup shredded yellow cheddar
Directions:
Place milk and chicken broth into a large heavy-bottomed pot over medium – high heat and bring to a boil
Once the milk and broth come to a boil, gradually add the grits while continually whisking, (reduce heat to medium- low) keep whisking
Whisk frequently, every 2-3mins to prevent grits from sticking or forming lumps, grits may begin to pop if so turn down heat accordingly, but keep whisking. Make sure you are whisking all corners of the pot, to ensure all the grits are being cooked
As the grits start to cook up and begin to thicken add more chicken broth and milk evenly to keep grits smooth and creamy
After about 5 mins, add butter and seasonings slowly whisking keeping the consistency smooth at all times
At the 10-15 min mark add cheese slowly and continue to whisk. The grits will begin to look creamier as you go and this is what you want to see, remember to add broth and or more milk as desired
Grits are done approximately 20 mins if not before; turn heat off and remove pot to side