Pinedia.com_1724669623648

Y'all gotta check this one out .

We're gonna sauteed catfish over corn grits with a crawfish cream sauce .

There's that fire right here .

Start out by roasting some corn .

We're gonna clean it up and throw it in the oven to get nice and charred .

Alright .

Now let's go ahead and make our corn grits .

Saute some onions and garlic , add in some chicken stock and heavy cream .

Add in your roasted corn and some sweet corn grits .

Season it up , and we're gonna make it nice and rich with some cream cheese and Parmesan .

Now fat sauce , I'll taste some onions and bell pepper and garlic and some butter , sprinkle some flour to make a light roux , and then add in some tomato paste .

Deglaze with some white wine , add some heavy cream , and season it up .

Now once it's thick , add in your crawfish , some green onions , and parsley .

I'm using We're using beautiful US farm raised catfish .

Make sure you look for the seal so you're not getting any imported bossa .

Season your fillets up on both sides .

I like to use US farm raised catfish because it's raised by local farmers across the southeast who maintain the highest safety standards .

Now get your cast on really hot with some butter and place that belly side down till you get a nice crust .

Now let's go ahead and plate up this masterpiece .

If you need the full recipe , it'll be on my website as well as uscatfish.com .

That fish is fresh .

It's flaky .

Texture is delicious .

Roasted corn with them grits really set that off and tied in with that crawfish cream sauce .

I think I'll put my foot in this one .