Introduction

Discover the secret to perfect fried catfish & sausage grits with this comforting Southern recipe. This dish combines crispy golden catfish with savory sausage and creamy stone-ground grits for a satisfying meal that’s perfect for breakfast, brunch, or dinner. The key lies in the seasoning and cooking technique, creating layers of flavor that will become a family favorite.

Ingredients

This Fried Catfish Sausage Grits recipe brings together crispy, seasoned catfish with creamy cheese grits and savory smoked sausage for a comforting Southern meal that’s packed with flavor and texture.

• 4 catfish fillets
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 1 tablespoon cajun seasoning
• 1 tablespoon seasoned salt
• 1 teaspoon black pepper
• 2 eggs, beaten
• Vegetable oil, for frying
• 1 pound smoked sausage, sliced
• 2 cups stone ground grits
• 4 cups chicken broth
• 4 tablespoons unsalted butter
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• Chopped green onions, for garnish

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This Fried Catfish Sausage Grits recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Grits

Bring 4 cups of water to a boil in a medium saucepan. Whisk in 1 cup of stone-ground grits and reduce heat to a simmer. Cook for 20–25 minutes, stirring occasionally, until the grits are creamy and tender.

For extra creamy grits, stir in 2 tablespoons of butter and ½ cup of shredded sharp cheddar cheese off the heat. Season with salt and pepper to taste, then cover and keep warm.

Step 2 — Cook the Sausage

Heat a large skillet over medium heat. Add 8 ounces of sliced andouille sausage and cook for 5–7 minutes, turning occasionally, until browned and crispy around the edges.

Remove the sausage from the skillet and set aside, leaving the rendered fat in the pan to use for frying the catfish.

Step 3 — Season the Catfish

Pat 4 catfish fillets dry with paper towels. In a shallow dish, mix 1 cup of cornmeal, 1 teaspoon of paprika, ½ teaspoon of garlic powder, and salt and pepper to taste.

Dredge each fillet in the seasoned cornmeal, pressing gently to help the coating adhere. Let them rest for 5 minutes before frying.

Step 4 — Fry the Catfish

Heat the sausage drippings in the skillet over medium-high heat. Add the coated catfish fillets and fry for 4–5 minutes per side, until the crust is golden brown and the internal temperature reaches 145°F.

Use a spatula to carefully flip the fillets only once to keep the crust intact. Transfer to a paper towel-lined plate to drain excess oil.

Step 5 — Prepare the Sauce (Optional)

In the same skillet, add ½ cup of chicken broth and 2 tablespoons of lemon juice, scraping up any browned bits. Simmer for 2–3 minutes until slightly reduced.

Stir in 2 tablespoons of chopped parsley and a pinch of red pepper flakes for a bright, spicy finish to your Fried Catfish Sausage Grits.

Step 6 — Assemble the Dish

Spoon a generous portion of creamy grits onto each plate. Top with a fried catfish fillet and arrange the cooked andouille sausage around the edges.

Drizzle with the optional pan sauce and garnish with sliced green onions or extra parsley for a vibrant presentation.

Step 7 — Serve Immediately

Serve your Fried Catfish Sausage Grits hot while the catfish is still crispy and the grits are warm and creamy. Pair with a side of steamed greens or a simple salad for a complete meal.

Leftovers can be stored separately in airtight containers and reheated gently to maintain texture.

Nutritional Information

Calories	620
Protein	32g
Carbohydrates	45g
Fat	32g
Fiber	2g
Sodium	980mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Baked Catfish — Lightly coat in cornmeal and bake for a crispy texture with less oil.
• Turkey Sausage — Leaner protein option that still delivers savory, spiced flavor.
• Cauliflower Grits — Low-carb alternative with a creamy, satisfying texture.
• Dairy-Free Grits — Use almond milk and olive oil for a rich, plant-based version.
• Gluten-Free Breading — Swap traditional flour for cornmeal or almond flour.
• Low-Sodium Sausage — Choose reduced-sodium varieties to cut salt without losing taste.
• Shrimp or Chicken — Alternate proteins that pair well with sausage and grits.
• Quinoa or Polenta — Whole grain or corn-based swaps for traditional grits.

Serving Suggestions

• Pair your Fried Catfish Sausage Grits with collard greens for a classic Southern meal combination.
• Serve with a side of pickled okra or spicy pepper relish to add acidity and cut through the richness.
• Perfect for a weekend brunch or a comforting family dinner—it’s a versatile, crowd-pleasing dish.
• For a complete spread, add cornbread and black-eyed peas alongside your Fried Catfish Sausage Grits.
• Plate the grits in a shallow bowl, top with crumbled sausage, and place the crispy fried catfish fillet on the side for visual appeal.
• Garnish with sliced green onions and a lemon wedge to brighten the flavors and add a fresh touch.
• Ideal for gatherings like potlucks or game day, where hearty, shareable comfort food is always a hit.

These Fried Catfish Sausage Grits are a satisfying meal that brings together Southern tradition and bold, comforting flavors in every bite.

Common Mistakes to Avoid

• Mistake: Using thin fillets that overcook and fall apart. Fix: Opt for ¾-inch thick catfish fillets to maintain moisture and structure during frying.
• Mistake: Overcrowding the skillet when frying catfish. Fix: Fry in batches to ensure each piece gets crispy, golden-brown crust without steaming.
• Mistake: Underseasoning the cornmeal breading for the fried catfish. Fix: Generously season your cornmeal mix with salt, pepper, and Cajun spices for maximum flavor.
• Mistake: Cooking grits too quickly on high heat. Fix: Simmer grits low and slow, stirring frequently to prevent lumps and achieve a creamy texture.
• Mistake: Using lean sausage that doesn’t render enough flavorful fat. Fix: Choose andouille or smoked sausage with good fat content to enrich the grits.
• Mistake: Adding cold liquid to hot grits, causing clumping. Fix: Warm your milk or stock before incorporating it into the simmering grits.
• Mistake: Frying catfish in oil that isn’t hot enough. Fix: Use a thermometer to maintain oil at 350–375°F for perfectly crisp fried catfish.
• Mistake: Letting fried catfish sit on a flat plate, making it soggy. Fix: Drain on a wire rack over a baking sheet to keep all sides crispy.
• Mistake: Serving components separately instead of building layers. Fix: Plate creamy sausage grits first, then top with fried catfish for a cohesive dish.
• Mistake: Skipping the rest time for fried catfish after cooking. Fix: Let catfish rest 2–3 minutes after frying so juices redistribute, keeping it tender.

Storing Tips

• Fridge: Store Fried Catfish Sausage Grits in an airtight container for up to 3 days.
• Freezer: Freeze in freezer-safe containers or heavy-duty bags for up to 2 months.
• Reheat: Reheat in oven at 350°F until internal temperature reaches 165°F, or microwave until steaming hot.

Always use a food thermometer to ensure your Fried Catfish Sausage Grits reach a safe internal temperature of 165°F when reheating.

Conclusion

This Fried Catfish Sausage Grits recipe brings Southern comfort to your table with its rich, savory flavors. Give it a try and let us know how it turned out in the comments! For another classic side, consider our Classic Southern Hush Puppies – Ready in 30 Minutes. Don’t forget to subscribe for more delicious recipes!

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FAQs

Can I use a different type of fish for this Fried Catfish Sausage Grits recipe?

Yes, you can substitute catfish with other firm white fish like cod or tilapia. However, catfish provides a distinct flavor and texture that is central to the classic Fried Catfish Sausage Grits dish.

What type of sausage works best in Fried Catfish Sausage Grits?

Andouille sausage is recommended for its smoky, spicy flavor that complements the catfish and creamy grits. You can also use other smoked sausages like kielbasa if you prefer a milder taste.

How do I keep the fried catfish crispy when serving with sausage grits?

Fry the catfish just before serving and drain it on a wire rack instead of paper towels. This prevents steam from making the coating soggy, ensuring your Fried Catfish Sausage Grits stay perfectly crisp.