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I’m participating in the 2021 Black History Virtual Potluck – a collaborative menu of recipes contributed by 40+ black bloggers from around the globe in honor of Black History Month. See a sampling of some of the phenomenal participant recipes down below!

For those of you who don’t know, I am a Southern girl straight out of Mississippi. One thing that we eat a lot of where I’m from is catfish as it is largely farmed and raised in Mississippi. I know not everyone is familiar with, or has easy access to catfish in their region. However, if you ever get the opportunity to try some out – do it! This Blackened Catfish and Smoked Gouda Grits recipe is a great one to get started with.

Catfish is a mild, almost sweet flavored fish with a firmer texture with less flake than other white fish. It is extremely versatile however, and can be used in a variety of different recipes.

Grits are also a uniquely Southern ingredient and are typically served for breakfast. Shrimp and Grits is also a widely known quintessential Southern dish featuring this unique ingredient. Grits are basically just ground corn that is boiled and typically has some sort of milk and butter added. Now that you know a little bit about the Southern roots of these ingredients – let’s get on with recipe, shall we?!

blackened catfish filet over creamy grits topped with a cajun cream sauce on a black plate sitting on a wooden surface.

Making Blackened Catfish and Smoked Gouda Grits

This recipe is surprisingly simple to make and comes together quickly. I also made a quick Cajun/Creole Cream Sauce as delicious finishing touch to bring everything together.

Preparing the Blackened Catfish

Rinse and pat your catfish filets dry with paper towels before you get started.

Season each side generously with blackening seasoning. Heat oil in cast iron skillet over medium-high heat and add catfish.

Cook catfish 3-5 minutes per side, adjusting heat if needed. You want a nice crust on the outside of your catfish. Drain on paper towel lined plate.

blacked catfish fillets on a paper towel lined plate.

Making Smoked Gouda Grits

I use stoned ground grits in my recipes as they tend to have more texture and corn flavor than quick cooking grits. They do take a bit longer to prepare (10-15 minutes) than quick cooking grits but they are totally worth it!

Start by boiling a pot of salted water. Add grits into boiling water, stirring constantly. My rule of thumb is two parts water to one part grits. I go with this ratio because I also add half and half to my grits later in the cooking process and it yields a perfect, thick and creamy creamy grit texture.

Once grits come to a boil, reduce heat and cover. Allow grits to simmer for 8-10 minutes, stirring occasionally. Then add in half and half and continue to stir. I don’t measure the half and half but typically end up adding about 1/4 cup or so.

Continue to stir grits until creamy and smooth. Test to ensure the texture isn’t too “gritty”. Add in seasonings of choice. I like to go with salt (if needed), black pepper, garlic powder and onion powder.

Once grits have reached desired consistency (after about 10-12 minutes), add in shredded cheese and stir to combine. I add somewhere between 3/4 cup to a full cup of shredded cheese and you want your grits to be nice and cheesy.

Lastly, add in a dollop of butter if desired.

Cajun Cream Sauce

This cream sauce is super quick and easy and can be added to just about any seafood dish!

Chop half of a medium onion and half of a seeded red pepper and set aside.

Wipe out the skillet that you cooked the fish in, leaving some of the charred bits. Heat 2 tablespoons of butter in the same pan over medium high heat. Add chopped onion and bell pepper and cook until onion is translucent. Add in two cloves of chopped garlic.

Once garlic is fragrant, add in 1 cup of heavy cream, stirring constantly. Continue to stir until sauce begins to bubble and thicken.

Add in 1 teaspoon of blackened seasoning and stir. Once sauce coats the back of a spoon, remove from heat.

cajun cream sauce in a white bowl.

Bringing Everything Together

Spoon two ladles of Smoked Gouda Grits onto a large plate. Place one catfish filet over top of grits and top with two spoon fulls of Cajun Cream Sauce.

Garnish with chopped scallions and enjoy!

overhead shot of blackened catfish over creamy smoked gouda grits topped with cajun cream sauce on a black plate sitting on wooden surface. wooden spoon and red pepper in corner
overhead shot of blackened catfish over creamy smoked gouda grits topped with cajun cream sauce on a black plate sitting on wooden surface. half of a red pepper in corner

Watch Video for Blackened Catfish and Smoked Gouda Grits!

You Will Also Love this Blackened Shrimp Taco Recipe!

overhead shot of blackened catfish over creamy smoked gouda grits topped with cajun cream sauce on a black plate sitting on wooden surface. half of a red pepper in corner

Blackened Catfish and Smoked Gouda Grits

This is a classic southern recipe with spicy blackened catfish served over creamy, cheesy grits all topped off with a Cajun cream sauce!
5 from 3 votes
Prep Time 10 mins
Cook Time 25 mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 419 kcal

Ingredients
  

  • 4 catfish filets rinsed and patted dry, about 1.25 -1.5 pounds
  • 2 tbsp blackened seasoning recipe linked above in post
  • 2 tbsp olive oil

Smoked Gouda Grits

  • 1 cup stone ground grits
  • 2 cups water
  • 1 tsp salt
  • 1/4 cup half and half
  • 1 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tbsp butter
  • 1 cup Smoked Gouda cheese grated

Cajun Cream Sauce

  • 2 tbsp butter
  • 1/4 cup yellow onion chopped, about half a medium onion
  • 1/4 cup red bell pepper seeded and chopped, about half a medium bell pepper
  • 2 cloves garlic chopped
  • 1 cup heavy cream
  • 1 tsp blackened seasoning

Instructions
 

For the Blackened Catfish

  • Season both sides of catfish generously with blackened seasoning and set aside.
  • Heat two tablespoons of olive oil in cast iron skillet over medium high heat. Add catfish and cook 3-5 minutes per side, adjusting heat if needed.
  • Transfer cooked catfish to paper towel lined plate to drain.

Smoked Gouda Grits

  • In a medium saucepan, bring one and a half cups of salted water to a boil. Add 3/4 cup of stone ground grits to boiling water and stir to combine.
  • Once grits come to a boil, reduce heat and simmer for 8-10 minutes, stirring occasionally.
  • Add in half and half to grits and continue to simmer until thick and creamy. Add in salt (if needed), black pepper, garlic powder and onion powder.
  • Once desired consistency is reached, add in grated Gouda cheese and stir to incorporate. Remove from heat and set aside.

Cajun Cream Sauce

  • Heat 2 tablespoons of butter in same skillet that you cooked the catfish in (wipe out with paper towel first but leave some charred bits).
  • Add chopped onion and bell pepper to skillet and cook until onion is translucent. Add in chopped garlic and cook until garlic is fragrant.
  • Add heavy cream and cook until sauce begins to bubble and thicken, stirring constantly. Add one teaspoon of blackened seasoning to sauce and stir to incorporate.
  • Once sauce is thick and coats the back of a spoon, remove from heat.
  • Ladle grits onto plate and top with one catfish filet and spoon Cajun Cream Sauce over top. Garnish with chopped scallions.

Nutrition

Calories: 419kcalCarbohydrates: 11.1gProtein: 26.5gFat: 30.9gSaturated Fat: 13.7gCholesterol: 131mgSodium: 359mgFiber: 0.8gSugar: 2.5g
Keyword catfish, fish and grits, southern recipes
Tried this recipe?Be sure to tag @thepinkowlkitchen in your creations on Instagram and use the hashtag #pinkowlkitchen!

You can check out some of the other scrumptious recipes featured in the 2021 Black History Month Virtual Potluck below! These recipes were created by some incredibly talented Black food bloggers – show some love!

Sourdough Discard Honey Rosemary Cornbread | Feed The Malik

Smoked Jamaica Jerk Chicken | Food Fidelity

Sweet & Tangy Collards | FoodLoveTog

Jerk Shrimp Cakes and Grits | Geo’s Table

Gluten-Free Chicken and Waffles with Maple Bourbon Glaze | Good Food Baddie

Tropical Candied Yams | Handy Chef

Trinidadian Beef Stew | Heal Me Delicious

Cornmeal Coo Coo Recipe | HomeMadeZagat

Caribbean Oxtail | Just Add Hot Sauce

Creole Oxtails Stew | Kenneth Temple

Sweet Potato Bundt Cake | Lenox Bakery

Brown Sugar Cornmeal Waffles w/ Sweet Tea Maple Syrup | Margaritas On The Rocks

Southern Potato Salad | Meiko And The Dish

Sugar Coated Vanilla Peanuts | Murielle Banackissa

Hoppin’ John Fritters | Nik Snacks

Peanut Curry Braised Ribs | Britney Breaks Bread

Sweet Potato Pop Tarts with Brown Butter Icing | Chenée Today

Lemon Pepper Honey Chicken Wings | Razzle Dazzle Life

Cast Iron Buttermilk Biscuits | Seasoned To Taste

Smoky Sweet Potato and Tahini Stew | Supper With Michelle

Sweet Potato & Coconut Cinnamon Rolls | Vee the Baker

Stewed Okra & Tomatoes with Chicken Sausage | Dude That Cookz

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