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U.S Catfish and Grits

🐟 Elevate your seafood experience with our Sautéed U.S Farm-Raised Catfish served over Sweet Roasted Corn Grits! 🌽 But wait, there's more! We're taking it to the next level with a luscious Crawfish Cream Sauce that's simply irresistible. 🦞 It's the perfect blend of Southern comfort and gourmet flair, all in one plate.





For the Sautéed Catfish:


For the Sweet Roasted Corn Grits:

  • 4 Ears of Corn
  • 1/2 Stick of Butter
  • 1 Onion, diced
  • 3 Cloves Garlic, minced
  • 3 Cups Chicken Broth
  • 1 1/2 Cups Heavy Cream
  • 1 Cup Yellow Corn Grits
  • 1/2 Block Cream Cheese
  • 1/4 Cup Parmesan Cheese
  • Seasoning of Choice


For the Crawfish Cream Sauce:

  • 1/2 Stick of Butter
  • 1 Onion, diced
  • 1 Red Bell Pepper, diced
  • 4 Cloves Garlic, minced
  • 1 Tbsp Flour
  • 1 Tbsp Tomato Paste
  • 1 Cup White Wine (optional)
  • 1/2 Quart Heavy Cream
  • 1 lb. Crawfish Tails with Fat
  • 1/8 Cup Green Onion, sliced
  • Seasoning of Choice



  1. Prepare the Corn: Shuck and clean the corn. Lightly oil and season, then roast at 425°F until golden brown. Once cooled, cut the kernels off the cob.
  2. Make the Grits: Melt butter in a saucepan. Sauté the onion until soft, then add garlic and cook until softened. Add chicken stock and heavy cream. Season and bring to a simmer. Add the roasted corn kernels and simmer for 5 minutes. Stir in the grits and cook until tender. Adjust seasoning, remove from heat, and mix in cream cheese and Parmesan. Set aside.
  3. Prepare the Crawfish Cream Sauce: Melt butter in a pan. Sauté onions and red bell pepper until soft. Add garlic and cook until softened. Stir in flour to form a roux and cook for 5 minutes. Add tomato paste and brown for 4-5 minutes. Deglaze with white wine (if using), then add heavy cream and seasoning. Cook until thickened. Add crawfish tails and cook for another 3 minutes. Remove from heat and stir in green onions.
  4. Sauté the Catfish: Dry the catfish fillets with a paper towel and season both sides lightly. Melt a small amount of butter and add oil to a hot pan. Place fillets two at a time, belly side down, and cook until a nice crust forms. Flip and cook to your desired doneness.
  5. Assemble and Serve: Plate with a layer of corn grits at the bottom, place the sautéed catfish on top, and finish with a generous spoonful of crawfish cream sauce. Garnish with sautéed lemon and parsley.


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