These Fish and Grits with Gravy is the perfect recipe to serve for your next brunch or quick lunch or weeknight dinner. Cheesy grits topped with a crispy cajun fried fish, and smothered with a delicious andouille sausage gravy.
Southern fish and grits is a true staple. There’s nothing better than a good piece of cajun fried fish. Pair that crispy fried catfish with a some butter cheese grits, and you have yourself a meal!
Why You Will Love this Recipe
Quick and easy! Frying fish is super easy and pretty much full proof. Adding the fish over a bed of quick grits elevates the recipe 100%!
Full of flavor! Season your filets with some creole seasoning and cajun seasoning, maybe add a dash of cayenne pepper for a little kick, and you are in business!
Perfect for brunch or dinner! Fried fish and grits is a true New Orleans classic. You can elevate this dish to be a fancy brunch recipe, or a simple dinner idea.
Ingredients for Fish and Grits
Fish filets: Grab yourself about 6 fillets of catfish, or any other white fish that you like.
Fish fry: Louisiana fish fry is one of the best when it comes to frying fish. It is a well seasoned cornmeal mixture that helps create the perfect crispy fried fish every time.
Grits: You can use white grits for this recipe, or even the quick grits (like 5 minutes grits) for this recipe.
Cheese: Get some cheddar cheese, preferably sharp cheddar cheese, or gouda to make your base of cheese grits. Parmesan cheese is another delicious addition to cheesy grits.
Seasoning: You will need some black pepper, garlic powder, cajun seasoning (or creole seasoning), and cayenne pepper (optional for a little heat).
Butter and Heavy cream: These are an absolute must to achieve the most creamy grits! You can definitely use chicken broth, or even water if you must, but heavy cream will yield some creamy grits.
Green Onions: chop some of these up to add on top of your finished dish for garnishment and a pop of flavor.
How to Make Fried Fish and Grits
Make your fried cajun fish:
Start by running your fish under water just to get off any debri left behind from your seafood department. Lay the fish out on a clean surface, and pat it dry with some paper towels.
Heat up your vegetable oil or olive oil in a cast iron pan. Lightly beat an egg in a small bowl and add your fish fry to another bowl. Dredge the fish in the egg, and then in the cornmeal mixture.
Place the fish on a rack so that you can bread the remaining filets, and so the fish fry can set in. Now gently place each fillet into the hot oil. Fry on each side for about 5 minutes, or until it is golden brown and crispy.
Remove the fish from the hot oil and place it on a cooling rack or a bed of paper towels to absorb the excess grease.
Make your creamy grits:
You can use the quick grits for this recipe, and follow the instructions listed on the box. After the grits are cooked, add in your butter and heavy cream.
Stir this up until everything is fully combined. Then add in your cheese to make cheese grits. Add salt and pepper to your taste.
Make your gravy:
Start by cutting your andouille sausage into small pieces. Heat up your cast iron pan over medium heat, and fry your sausage until it is golden brown. Remove it from the skillet and set it aside.
Melt a tablespoon of butter in the skillet and sprinkle in some flour. Mix it around until the flour has fully absorbed the oil and butter.
Add in your chopped bell peppers and onions and saute on low heat for a few minutes. Slowly pour in the chicken broth while stirring continuously.
Once the sauce thickens to a gravy, add the andouille sausage back in.
Assemble your fish and grits:
Place about 1 cup of grits in a small bowl or shallow dish, and scoop some of that delicious andouille gravy over the top of your cheese grits.
Now place a piece of your cajun fried fish right over the top, and add some more gravy. Sprinkle some chopped green onions on top for garnishment and flavor.
What type of grits should I use
For fish and grits you can use white grits, yellow grits, stone-ground grits, or quick grits (also known as 5 minutes grits). Although we used white grits for this recipe, yellow grits are cooked exactly the same.
Stone-ground grits however, take much longer to cook. They are made from whole kernel corns and are not as processed. So you will have to take the cooking time into account if you are using this type of grit.
How to make cheese grits
Using quick grits is ideal for time purposes. Add your water to a saucepan (according to package instructions). Then you want to slowly add in your water and use a whisk to stir constantly so that the grits do not clump up.
Turn your stove to low heat, and continue stirring until the water is absorbed and the grits begin to thicken-up. Now add in your butter, heavy cream, seasoning, and cheddar cheese.
Use a spoon to stir everything up until it is fully combined. Remove the pan from the heat so that the grits do not burn.
How to do you make your crispy fried catfish?
It is important to dry your fish completely before breading it. Adding a light cornmeal dredge will ensure that it crisps up when frying. Another key to crispy fried fish is to ensure your oil is heated over high heat in a cast iron pan.
Once the fish is done frying, place it on a cooling rack so that the excess grease can drain. This will help make sure that it remains crispy instead of getting soggy.
Is catfish fishy tasting?
Catfish has a mild, almost sweet flavor to it. Most catfish are freshwater fish that feed primarily off of the floor of their habitat. For this reason, catfish sometimes have a murky flavor.
Adding 1 teaspoon of vinegar to some milk and allowing the fish to soak for 20-3 minutes can help get rid of any unwanted tastes. Also, seasoning with creole seasoning and all of the other spices will help add a delicious flavor.
What other fish can I use instead of catfish?
Fish and grits can be made with virtually any fish. You can use Tilapia, cod, rockfish, halibut, mahi mahi, or even salmon. You can follow the same exact instructions for frying the fish.
If you love this Fish And Grits recipe, let me know in the comments. For more delicious recipes, follow me on TikTok and Instagram!
More Delicious Fish Dishes To Try!
Fish and Grits with Gravy
- 5 fillets Catfish
- 1 pack Louisiana fish fry
- 3 whole Eggs lightly beaten
- 2 tablespoons Hot sauce
- 3-4 cups Vegetable oil to fry fish
- 2 cups Quick white grips look for 5 minute grits at your store
- Water according to package instructions
- 1 cup Heavy cream
- 1 tablespoon Butter unsalted
- 1 cup Smoked Gouda Cheese shredded (see notes for alternatives)
- 1 cup Andouille sausage cut into bite size pieces
- 1 tablespoon Olive oil
- 1 tablespoon Butter unsalted
- 1/2 cup Flour
- 1/2 cup Green and red bell pepper diced
- 1/4 cup Onion diced
- 2 cups Chicken broth
- 1/2 tablespoon Bayou City Garlic Pepper
- 1/2 tablespoon Bayou City All Purpose Seasoning or creole seasoning
- 1 teaspoon Onion powder
- Chopped green onions to garnish
Frying the fish
- Start by rinsing off the catfish filets to get rid of any debris. Now pat them dry with a piece of paper towel.
- Add your fish fry to a shallow dish or a bowl, and then add the eggs to a separate small bowl. Drizzle the hot sauce directly into the eggs, and mix it up until it is combined.
- Heat your vegetable oil up in a cast iron skillet over medium high heat. Dredge your fish in the egg mixture, then place it directly into the fish fry mix. Coat both sides evenly.
- Now place the breaded fish on a cooling rack while you batter the remaining fillets. Once all of the fish is breaded, gently add it into the hot oil. Careful not to overcrowd the skillet.
- Cook the catfish on each side for about 5 minutes, or until it is golden brown. Remove it from the oil and place it on a clean cooling rack, or a bed of paper towels to drain the excess grease.
Making the grits
- Follow the instructions on the container to make the grits. Once they are cooked, add in your butter, heavy cream, and shredded cheese.
- Stir everything together until the cheese is fully melted and everything is well combined. Taste, and season with salt and pepper to your liking.
Making the gravy
- Add your olive oil into a skillet of medium high heat. Gently add your diced andouille sausage into the skillet and fry it, stirring constantly, for about 5 minutes.
- Remove the sausage from the skillet and set it aside. Add the butter directly into the skillet, once it melts, gently whisk in the flour. Allow the flour to soak up all of the oil as you stir it around.
- Add in your diced bell peppers and onions and saute for a few minutes so they can begin to soften up. Stir frequently so that the flour and veggies do not burn.
- Slowly pour in your chicken stock, whisking at the same time as pouring to help get rid of any clumps from the flour. Gravy will seem a little lumpy because of the peppers and onions.
- Once the gravy begins to thicken up, add in all of your seasonings and stir it up until fully combined. Remove the gravy from the heat.
Make your plate
- Add a bed of grits to your plate or bowl. Scoop some of the gravy directly over grits, then lay a piece of the fried fish over it, and scoop some more of the andouille sausage gravy over the top.
- Garnish with some chopped green onions, and enjoy!