Prep
20 mins
Cook
25 mins
Serves
4
Level
Intermediate
Griddle
High
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This Blackened catfish recipe over cheesy grits is a recipe that will wow your family and guests! Some good Southern food, all cooked on the Blackstone griddle. The blackening seasoning gives a spicy crust and the garlic butter sauce ties it all together.
Catfish & Grits
- •1 lb catfish fillets
- •1/2 cup grits
- •2 cups chicken stock
- •1 lemon
- •2 Tbsp butter
- •1 cup shredded cheddar cheese
Blackening Seasoning
- •1 tsp cayenne pepper
- •1 tsp onion powder
- •1 tsp garlic powder
- •1 tsp black pepper
- •1/2 tsp dried thyme
- •1 tsp dried parsley
- •1 tsp kosher salt
- •1 tsp paprika
- •1 tsp rosemary
Sauce
- •2 Tbsp butter
- •1 tsp blackened seasoning
- •1 Tbsp garlic paste
- •Hussey's Fiesta Dust
Instructions
- 1Preheat griddle to high. Put a pan on the griddle and add chicken stock, bring to a boil. Mix the blackening seasoning ingredients in a small container. When stock boils, add grits slowly while stirring constantly. Add some salt, cut heat down to simmer, cover, and let cook for 20 minutes, checking every 5 minutes. When cooked, add butter and cheese and mix well. Move off to the side to keep warm.
- 2Rub some oil on the catfish and season with blackening seasoning very liberally.
- 3Put a small pan on the griddle and add the sauce ingredients. Let melt.
- 4Turn the griddle up to high and when hot, add the catfish fillets. Cook three minutes and flip. Cook another three minutes and check internal temp — should be 145°F.
- 5Put grits down on a platter and add the catfish on top of the grits. Add sauce and garnish with chopped parsley if desired.
Hussey's Egg-Griddle Tips
- ▸Get the griddle ripping hot for the best blackened crust.
- ▸Don't move the catfish — let it develop a crust before flipping.
