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Fried Catfish Bites and Gouda Grits | Living By Design

Source: Powerhouse Productions / CLEO TV

Ingredients

  • 4 catfish fillets (About 2 pounds)
  • Sea Salt
  • 1 teaspoon cayenne pepper
  • 1/2 cup fine-ground cornmeal
  • 2 tablespoons unbleached all-purpose flour
  • 1 tablespoon dried basil
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 1/2 tablespoon dried oregano
  • 1 teaspoon paprika
  • 2 lemons
  • 1 large egg
  • vegetable oil for frying
  • Lemon wedges for serving (optional)
  • 3 cups water
  • 3/4 cup grits
  • 1⁄2 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1 cup grated Smoked Gouda cheese

Instructions

For Catfish

  1. To make the catfish, place the catfish fillets on paper towels to soak up any excess liquid.
  2. Cut the fillets into 1-2 inch pieces and season with salt to taste and the cayenne.
  3. Combine the cornmeal, flour, 2 teaspoons salt, basil, granulated garlic, granulated onion,oregano, and paprika in a small bowl.
  4. Juice the lemons using half the juice for the fish nuggets and the other half egg batter. Whisk together the egg and lemon juice in a medium bowl.
  5. Dredge the catfish nuggets in the egg mixture then the flour mixture and set it aside on plate. Repeat with the rest of the catfish pieces.
  6. Line a plate with paper towel and set aside.
  7. Heat the oil in a large cast- iron skillet or heavy-bottomed frying pan over high heat until very hot. (Sprinkle a little bit of the dry spice mix in the oil and if it sizzles, the oil is ready.)
  8. Add the catfish nuggets in the pan making sure not to overcrowd the pan. Fry for 1 minute or until golden brown. Once the nuggets are done remove from oil and place on the paper towel lined plate. You can serve with lemon wedges, tartar sauce, or hot sauce.

For Gouda Grits:

  1. In a medium rice pot bring 3 cups of water to a boil for the grits. Once the water is boiling add in a dash of salt to the water and then slowly stir in 3/4 cup of grits.
  2. Once the grits are stirred in turn your flame to low and let them cook, stirring occasionally to prevent sticking. Continue to cook the grits until they are cooked through, about 15-20 minutes. Once the grits have fully absorbed the water, stir in the butter and Gouda until both are fully melted into the grits.