If you’re craving a Southern seafood dinner that feels like comfort food at its best, this one is worth adding to the rotation. Crispy cornmeal-crusted catfish and buttery Cajun shrimp sit on top of rich, cheesy grits, creating a plate loaded with bold flavor in every bite. It’s the kind of meal that turns a regular dinner into something memorable.
Why You’ll Love This Recipe
- A true Southern classic. Crispy catfish and cheesy grits are a beloved combination, and adding Cajun shrimp makes it even better.
- Crispy meets creamy. The crunchy fried catfish contrasts beautifully with the smooth, cheesy grits underneath.
- Bold Cajun flavor throughout. Both the catfish and shrimp get seasoned generously for maximum flavor.
- A complete, satisfying meal. Protein, starch, and seasoning all come together on one plate.
Ingredients
For the Catfish
- 2 catfish fillets
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 tsp Cajun seasoning
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper, to taste
- 1 egg, beaten
- 2 tbsp milk
- Vegetable oil, for frying
For the Cajun Shrimp
- 1 lb large shrimp, peeled and deveined
- 2 tbsp butter
- 1 tsp Cajun seasoning
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Salt and black pepper, to taste
- 1 tsp lemon juice
For the Cheesy Grits
- 1 cup stone-ground grits
- 4 cups chicken broth or water
- 2 tbsp butter
- 1 cup shredded sharp cheddar cheese
- ¼ cup heavy cream
- Salt and black pepper, to taste
Garnish
- Chopped parsley
- Extra melted butter or hot sauce, optional
How to Make Crispy Catfish with Cajun Shrimp & Cheesy Grits
1. Cook the cheesy grits. Bring the chicken broth or water to a boil. Slowly whisk in the grits, reduce the heat to low, and cook for 20 to 25 minutes, stirring often. Stir in the butter, cheddar cheese, heavy cream, salt, and black pepper until smooth and creamy.
2. Prepare the catfish. In one bowl, mix the cornmeal, flour, Cajun seasoning, paprika, garlic powder, onion powder, salt, and black pepper. In another bowl, whisk together the egg and milk. Dip each catfish fillet into the egg mixture, then coat well in the seasoned cornmeal mixture.
3. Fry the catfish. Heat about ½ inch of vegetable oil in a skillet over medium-high heat. Fry the catfish for 4 to 5 minutes per side until golden brown and crispy. Drain on paper towels.
4. Cook the Cajun shrimp. Season the shrimp with Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper. Melt the butter in a skillet over medium-high heat and cook the shrimp for 1 to 2 minutes per side until pink and tender. Stir in the lemon juice.
5. Assemble and serve. Spoon the creamy cheesy grits onto serving plates. Top with the crispy catfish, arrange the Cajun shrimp alongside, and garnish with chopped parsley. Drizzle with melted butter or hot sauce, if desired.
Tips for the Best Catfish and Cajun Shrimp
- Stir the grits often. This prevents them from sticking to the bottom of the pot and helps them cook up smooth and creamy.
- Keep the oil at a steady medium-high heat. Too hot and the coating burns before the fish cooks through; too cool and it turns greasy.
- Don’t overcrowd the pan when frying. Give the catfish fillets space so they crisp up evenly.
- Don’t overcook the shrimp. One to two minutes per side is enough; they’ll turn rubbery if left too long.
What to Serve with Crispy Catfish and Cajun Shrimp
This dish is a full meal on its own with the grits included, but a side of collard greens or a simple coleslaw rounds it out nicely for a true Southern spread.
Frequently Asked Questions
Can I bake the catfish instead of frying? Yes, bake at 425°F for about 15 to 18 minutes, flipping halfway, though the coating won’t get quite as crispy as frying.
Can I use quick-cooking grits instead of stone-ground? Yes, just follow the package directions for cook time, since quick-cooking grits take less time than stone-ground.
Can I use a different fish? Yes, tilapia or cod can be substituted for catfish using the same coating and frying method.
Crispy Catfish with Cajun Shrimp & Cheesy Grits
Ingredients
Equipment
Method
- Bring the chicken broth or water to a boil. Slowly whisk in the grits, reduce the heat to low, and cook for 20 to 25 minutes, stirring often. Stir in the butter, cheddar cheese, heavy cream, salt, and black pepper until smooth and creamy.
- In one bowl, mix the cornmeal, flour, Cajun seasoning, paprika, garlic powder, onion powder, salt, and black pepper. In another bowl, whisk together the egg and milk. Dip each catfish fillet into the egg mixture, then coat well in the seasoned cornmeal mixture.
- Heat about 1/2 inch of vegetable oil in a skillet over medium-high heat. Fry the catfish for 4 to 5 minutes per side, until golden brown and crispy. Drain on paper towels.
- Season the shrimp with Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper. Melt the butter in a skillet over medium-high heat and cook the shrimp for 1 to 2 minutes per side, until pink and tender. Stir in the lemon juice.
- Spoon the creamy cheesy grits onto serving plates. Top with the crispy catfish, arrange the Cajun shrimp alongside, and garnish with chopped parsley. Drizzle with melted butter or hot sauce if desired.
