Southern Fried Catfish over Shrimp and Creamy Cheese Grits

Dive into true Southern comfort with crispy fried catfish served over buttery shrimp and rich, cheesy grits. A hearty dish that’s soulful, bold, and unforgettable!

Why You’ll Fall in Love with Southern Fried Catfish Over Shrimp and Creamy Cheese Grits

This dish isn't just a meal—it’s a Southern hug on a plate. Imagine golden, perfectly seasoned fried catfish resting on a bed of creamy, cheddar-infused grits, topped with buttery garlic shrimp. It’s rich, it’s rustic, and it brings that soulful depth of flavor that only the South knows how to deliver. Whether you’re feeding a crowd or craving something special on a quiet night, this recipe delivers comfort and flavor in every bite.

Tools You’ll Need

• Mixing bowls
• Shallow dredging bowl
• Whisk
• Medium saucepan
• Frying pan or deep fryer
• Skillet (for shrimp)
• Slotted spoon or tongs
• Paper towels
• Plate for serving

Ingredients

For the Catfish

• 4 catfish fillets
• 1 cup buttermilk
• 1 tsp hot sauce (optional)
• 1 cup cornmeal
• ½ cup all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp cayenne pepper
• Salt & pepper to taste
• Vegetable oil for frying

For the Shrimp

• ½ lb medium shrimp, peeled and deveined
• 1 tbsp butter
• 2 cloves garlic, minced
• Salt, pepper, and a pinch of Cajun seasoning

For the Creamy Cheese Grits

• 1 cup quick-cooking grits
• 4 cups water or chicken broth
• 1 cup sharp cheddar cheese, shredded
• 2 tbsp butter
• ¼ cup heavy cream (or whole milk)
• Salt and pepper to taste

Step-by-Step Instructions

1. Soak the Catfish

Place your catfish fillets in a bowl with buttermilk and a dash of hot sauce if you like a little kick. Let them soak for 20–30 minutes. This not only tenderizes the fish but helps the coating stick beautifully.

2. Cook the Grits

Bring 4 cups of water or broth to a boil. Slowly whisk in the grits, lower the heat, and cook for 5–7 minutes, stirring frequently to avoid lumps. Once thickened, stir in butter, cheese, and cream. Season to taste and keep warm—this creamy base sets the stage for everything else.

3. Sauté the Shrimp

In a hot skillet, melt the butter and sauté minced garlic for about a minute. Add shrimp, sprinkle in salt, pepper, and Cajun seasoning, and cook until pink and slightly curled—about 2–3 minutes per side. Remove from heat and set aside.

4. Fry the Catfish

Heat oil in a deep pan to 350°F (175°C). Meanwhile, mix cornmeal, flour, paprika, garlic powder, cayenne, salt, and pepper in a shallow bowl. Remove the catfish from the buttermilk, shake off excess, and dredge well in the dry mix. Fry each fillet for 3–4 minutes per side until golden brown and crispy. Drain on paper towels.

5. Assemble and Serve

Spoon generous helpings of cheesy grits onto your plate, top with sautéed shrimp, and crown it all with a golden-fried catfish fillet. Serve immediately while it’s hot, gooey, and glorious.

Tips for Perfection

• Use fresh catfish: Fresh fish has better texture and flavor. Frozen works too, but make sure it’s fully thawed and patted dry.
• Crispier crust? Double-dip the fillets in buttermilk and coating for an extra-crunchy finish.
• Spice balance: Adjust cayenne and Cajun seasoning to control the heat without compromising flavor.
• Keep grits warm: Grits thicken as they cool. Add a splash of cream or broth before serving if they firm up too much.

Variations to Try

• Add bacon: Crumble crispy bacon over the shrimp for a smoky crunch.
• Swap proteins: Try fried chicken tenders instead of catfish for a Southern twist.
• Grits upgrade: Stir in goat cheese or smoked gouda for a bold cheesy base.
• Seafood medley: Add scallops or crab with the shrimp for a seafood lover’s dream.

Storage and Reheating

• Storage: Store leftovers in airtight containers. Catfish and shrimp last up to 2 days in the fridge. Grits can be refrigerated for 3 days.
• Reheating: Reheat catfish in the oven or air fryer at 350°F for 8–10 minutes to keep it crisp. Microwave grits with a splash of milk or cream, stirring until smooth. Reheat shrimp gently in a skillet.

Nutritional Information (Approximate per Serving)

• Calories: 610
• Protein: 38g
• Carbohydrates: 35g
• Fat: 36g
• Saturated Fat: 14g
• Fiber: 2g
• Sugar: 1g
• Sodium: 720mg

Prep & Cook Times

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Servings: 4

Frequently Asked Questions

Can I use another type of fish?

Yes! Tilapia or cod are good substitutes, but catfish gives the most authentic flavor and texture for this Southern classic.

Are stone-ground grits better?

Stone-ground grits are fantastic but take longer to cook. Quick-cooking grits are more convenient and still delicious when prepared properly.

Is this dish spicy?

It has a mild heat from the cayenne and Cajun seasoning, but you can easily adjust both to your preference—or omit them entirely for a milder version.

Can I bake the catfish instead of frying?

Absolutely. Coat the fillets, spray lightly with oil, and bake at 400°F for about 20 minutes, flipping halfway. It won’t be as crispy, but it’ll still taste great.