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Crispy Catfish with Cajun Shrimp & Cheesy Grits

This crispy catfish with Cajun shrimp and cheesy grits combines golden cornmeal-crusted catfish, buttery seasoned shrimp, and rich cheddar grits. Ready in 50 minutes, it is a hearty Southern seafood dinner packed with bold Cajun flavor and comforting textures.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 persons
Course: Main Course
Cuisine: American, Cajun-Inspired, Southern
Calories: 790
Ingredients Equipment Method Notes

Ingredients
  

  • 2 catfish fillets
  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 tsp Cajun seasoning
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and black pepper, to taste
  • 1 egg, beaten
  • 2 tbsp milk
  • Vegetable oil, for frying
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp butter
  • 1 tsp Cajun seasoning
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt and black pepper, to taste
  • 1 tsp lemon juice
  • 1 cup stone-ground grits
  • 4 cups chicken broth or water
  • 2 tbsp butter
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup heavy cream
  • Salt and black pepper, to taste
  • Chopped parsley, for garnish
  • Extra melted butter or hot sauce, optional

Equipment

  • Medium saucepan
  • whisk
  • mixing bowls
  • large skillet For frying the catfish
  • Separate skillet For cooking the shrimp
  • Paper towels
  • Tongs or fish spatula

Method
 

  1. 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. 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. 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.
  4. 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. 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.

Notes

Whisk the grits into the boiling liquid slowly to help prevent lumps.
Cook the grits over low heat and stir often so they remain smooth and do not stick.
Press the seasoned cornmeal coating firmly onto the catfish before frying.
Keep the frying oil at a steady medium-high temperature so the catfish becomes crisp without burning.
Drain the fried catfish on paper towels before serving.
Cook the shrimp only until pink and tender to prevent overcooking.
Taste the grits before adding extra salt because the broth and cheddar may already provide enough seasoning.
Serve with optional melted butter or hot sauce.