Southern Fried Catfish with Creamy Cheese Grits and Cajun Bacon Sauce

Crispy catfish, creamy grits, smoky bacon, and a rich Cajun pan sauce all belong on the same plate. This Southern fried catfish recipe brings them together in a hearty comfort dish that feels special but stays simple enough for a weekend dinner.

The catfish soaks in buttermilk and hot sauce, then gets coated in Louisiana Fish Fry mix and fried until golden. Underneath, old-fashioned grits turn silky with heavy cream and three kinds of cheese. The finishing touch is a savory bacon sauce with bell peppers, garlic, tomato paste, Cajun seasoning, and cream.

Crispy catfish and rich cheese grits make this plate pure Southern comfort.

Recipe Snapshot

Prep Time	Cook Time	Total Time	Servings
20 minutes	35 minutes	55 minutes	4 to 6

This is an easy recipe to follow if you work in stages: marinate the fish, start the grits, make the sauce, then fry the catfish right before serving.

Ingredients

Smooth and Creamy Cheese Grits

• 1 cup old-fashioned grits

• 3 cups water

• ¾ cup heavy cream

• 8 oz sharp cheddar cheese, shredded

• 4 oz Gouda cheese, shredded

• 2 oz American cheese or Velveeta, sliced or cubed

• Salt and black pepper, to taste

  
  

Fried Catfish

• 1.5 to 2 lbs catfish fillets, cut into serving portions

• 1 cup buttermilk

• 2 to 3 tbsp hot sauce, adjusted to taste

• 1 bag or box Louisiana Fish Fry mix

• Vegetable oil, for deep frying

  
  

Cajun Bacon Pan Sauce and Assembly

• 10 oz bacon, chopped

• 2 tbsp butter

• 2 bell peppers, diced

• 2 tbsp minced garlic

• 3 tbsp tomato paste

• ¼ cup all-purpose flour

• ½ cup heavy cream

• ½ cup chicken broth

• Cajun seasoning, to taste

• Garlic powder, to taste

• Onion powder, to taste

• Smoked paprika, to taste

• Sazon, to taste

  
  

Directions

1. Marinate the catfish

Whisk the buttermilk and hot sauce together in a shallow dish.

Add the catfish fillets and turn them so they are fully coated. Cover and refrigerate for 15 to 30 minutes while you prep the grits and sauce ingredients.

2. Cook the cheese grits

Bring 3 cups of water to a rolling boil in a 3-quart saucepan.

Pour in the old-fashioned grits while whisking constantly. Keep whisking for 1 minute to help prevent lumps.

Reduce the heat to medium-low. Cover the pot and cook, stirring often, until the grits are thick and tender. This usually takes 15 to 20 minutes, depending on the brand.

Pour in the heavy cream and whisk briskly until smooth.

Stir in the sharp cheddar, Gouda, and American cheese or Velveeta. Keep stirring until the cheese melts completely and the grits look creamy and glossy.

Season with salt and black pepper to taste. Keep the grits warm over low heat, stirring every few minutes so they do not stick.

3. Build the Cajun bacon pan sauce

Add the chopped bacon to a heavy skillet over medium heat. Cook until crisp, then remove it with a slotted spoon. Leave the rendered bacon fat in the skillet.

Add the butter to the same skillet. Stir in the diced bell peppers and cook for 3 to 4 minutes, until they begin to soften.

Add the minced garlic and tomato paste. Stir for about 1 minute, just until fragrant and slightly darker in color.

Sprinkle in the flour and stir well so it blends with the bacon fat, butter, vegetables, and tomato paste. Cook for 1 to 2 minutes to remove the raw flour taste.

Slowly whisk in the chicken broth. Once smooth, add the heavy cream.

Season with Cajun seasoning, garlic powder, onion powder, smoked paprika, seafood seasoning, and Sazon. Start lightly, then taste and adjust. Some Cajun blends and seafood seasonings are salty, so go slow.

Simmer the sauce for 3 to 5 minutes, stirring often, until thick enough to spoon over the fish. Stir in most of the crispy bacon and save a little for topping.

4. Fry the catfish

Pour vegetable oil into a deep, heavy pot or fryer. Heat to 350°F.

Remove the catfish from the buttermilk marinade, letting the excess drip off.

Coat each fillet in Louisiana Fish Fry mix. Press the coating onto the fish so it sticks well.

Carefully lower the catfish into the hot oil in batches. Do not crowd the pot. Fry for about 3 to 5 minutes, depending on thickness, until the coating is deep golden and the fish flakes easily.

Transfer the fried catfish to a wire rack or paper towel-lined plate. If checking with a thermometer, fish is done at 145°F in the thickest part.

5. Assemble the plates

Spoon a generous bed of cheese grits onto each plate or shallow bowl.

Place fried catfish fillets over the grits.

Spoon the Cajun bacon sauce over the top. Finish with the reserved crispy bacon and a little extra black pepper if you like.

Helpful Cooking Tips

For the creamiest grits, stir often and keep the heat low once they thicken. If they get too stiff before serving, whisk in a splash of water, broth, or cream.

For crispier catfish, let the coated fillets sit for 5 minutes before frying. This helps the crust hydrate and cling to the fish.

Keep the oil temperature steady. If the oil drops too low, the coating can turn greasy. If it gets too hot, the outside may brown before the fish cooks through.

Taste the sauce before adding extra salt. Bacon, Cajun seasoning, seafood seasoning, and Sazon can all bring plenty of salt on their own.

This is a bold, cozy plate with layers of flavor: crunchy fish, creamy grits, smoky bacon, and a Cajun-spiced sauce that ties everything together. Serve it hot, spoon on plenty of sauce, and do not skip the bacon on top.