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Grits-Crusted Catfish with Tomatoes, Basil & Lemon
- Total Time: 30 minutes
- Yield: 2 Servings 1x
Ingredients
Scale
- 2 Heartland Catfish Fillets
- 2 Eggs
- 2 Tablespoons Water
- Salt and Pepper, to taste
- ¾ Cup Yellow Grits
- ¼ Cup Olive Oil, reserve 1 Tablespoon
- 1 Pint Grape Tomatoes, halved lengthwise
- 1 Clove Garlic, minced
- ¼ Cup Basil, sliced, reserve 1 Tablespoon for garnish
- 1 Lemon, sliced
- 1–2 Tablespoons Capers
Instructions
- BEGIN by beating eggs and 2 tablespoons of water and placing in a shallow dish long enough to fit the catfish fillet. In a separate shallow dish or plate, combine grits, salt and pepper and seasoning of your choice and place alongside the egg mixture.
- PAT catfish fillets dry with paper towels. Dip the catfish fillet in the egg mixture, turning to coat. Let the excess egg mixture drip off the fillet.
- PLACE the fillet in the grits mixture, allowing it to rest for 1-2 minutes on each side. Using your hands, gently pat the grits on all sides of the fillet to ensure complete coverage. Repeat with second fillet.
- HEAT the oil in a cast iron skillet over a medium flame.
- WHEN the oil is shimmering, carefully place fillet in skillet one at a time.
- ALLOW fillet to cook undisturbed for 3-4 minutes on each side or until golden brown. Remove fillets to a wire rack to maintain crispiness of crust. Wipe skillet clean.
- ADD reserved tablespoon of oil to skillet over medium flame. When oil is shimmering, add tomatoes to the skillet, cooking until they start to wilt and blister.
- ADD chopped garlic, basil, capers and lemon slices to the skillet.
- COOK until lemon starts to caramelize.
- SERVE fillets topped with tomato mixture and garnish with remaining fresh chopped basil.
- Prep Time: 15 Mins
- Cook Time: 15 Mins
