Oohlawee’s Big City Taste Catfish & Creamy Grits
Oohlawee’s Big City Taste Catfish & Creamy Grits
Yield: 4 servings
Creamy Seasoned Grits
Ingredients
1 cup stone-ground or quick grits
2 cups chicken broth
2 cups whole milk
½ cup heavy cream
2 tablespoons butter
1 cup shredded sharp cheddar cheese
¼ cup grated Parmesan cheese
1 teaspoon garlic paste or minced garlic
½ teaspoon smoked paprika
½ teaspoon Cajun or Creole seasoning
½ teaspoon onion powder
¼ teaspoon black pepper
Salt to taste
1 tablespoon chopped fresh parsley
2 green onions, sliced
Directions: Bring the chicken broth and milk to a gentle boil. Slowly whisk in the grits and reduce the heat to low. Cook according to the package directions, stirring frequently so the grits stay smooth.
Stir in the heavy cream, butter, cheddar, Parmesan, garlic, smoked paprika, Cajun seasoning, onion powder, and black pepper. Continue cooking until the grits are thick, creamy, and velvety. If they become too thick, loosen them with a splash of warm milk, broth, or cream. Fold in the parsley and some of the green onions.
Crispy Southern Fried Catfish
Ingredients
4 catfish fillets
1 cup yellow cornmeal
½ cup all-purpose flour
1 teaspoon seasoned salt
1 teaspoon Cajun or Creole seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon black pepper
¼ teaspoon cayenne pepper, optional
½ cup buttermilk, optional for dipping
Oil for frying
Directions: Pat the catfish dry and season lightly. Combine the cornmeal, flour, seasoned salt, Cajun seasoning, garlic powder, onion powder, smoked paprika, black pepper, and cayenne
Sharing my experience with making Oohlawee’s Big City Taste Catfish & Creamy Grits at home, I found that using stone-ground grits significantly improved the texture compared to quick grits—giving a more authentic creamy yet slightly grainy consistency that holds up well against the crispy fried catfish. When preparing the catfish, soaking the fillets briefly in buttermilk before dredging them in the seasoned cornmeal and flour mix helped tenderize the fish while adding a subtle tang that balances the spices. For the grits, I adjusted the seasoning slightly by adding extra smoked paprika and a touch of cayenne to echo the spice in the catfish coating. Stirring frequently during cooking and finishing off with sharp cheddar and Parmesan cheese created a luscious, velvety base. One tip is to warm the milk and broth mixture before adding grits; this prevents lumps and helps achieve that smooth consistency. Frying the catfish in freshly heated oil is essential to getting that golden crust without absorbing too much oil. I used peanut oil for a neutral flavor and maintained the temperature around 350°F, which allowed the fillets to cook evenly while keeping the exterior crispy. Garnishing with fresh parsley and green onions enhanced the dish’s color and added a fresh bite that complements the richness of both the fish and grits. Serving this with a side of pickled vegetables or a crisp green salad brightens the meal. Overall, this recipe brings together the comforting flavors of Southern cooking with a big city twist, making it an excellent choice for family dinners or when you want to treat guests to a hearty, flavorful dish. It's a wonderful combination of textures and seasoning layers, embodying the heart of Southern cuisine in a single plate.
