Fish and Grits with Gravy
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.
Ingredients
Fried Catfish
- 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
Grits
- 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)
Gravy
- 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
Instructions
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!
Video
@kolby_kash Fish & Grits… recipe on my IG #fish #grits #food #creole
♬ original sound - Kolby Kash