Indulge in the bold flavors of the South with this exquisite dish featuring tender Cajun-spiced catfish served atop creamy jalapeño cheddar grits and crowned with a luscious Creole cream sauce.
0 Preheat a Deep Fryer to 350, fill with Vegetable Oil.
1 In a mixing bowl, add in catfish filets and add in: dijon mustard, eggs, hot sauce. Mix together with your hands. Let marinate for 30 minutes.
2 Follow instructions according to box for grits. Once done, add in 1/2 cup heavy cream and chicken broth. Mix well and finish with: 1/2 stick salted butter, shredded mild cheddar cheese & jalapeño paste.
3 In a mixing dish, add in Fish Fry Mix. Add in catfish and ensure they are fully coated on both sides. Fry for 3-5 minutes or until Golden Brown and crispy. Set on wired Rack to rest.
4 For your cream sauce, in a large nonstick pan on medium heat add in diced bacon. Cook for 3-5 minutes until nice and crispy. Set aside. Add in diced peppers, diced onions & minced garlic. Allow to soak up all that bacon fat.
5 Once sautéed add in 2/3 cups seafood broth (or chicken) and. 2/3 cups heavy cream. Bring to simmer, add back in bacon. Season with Creole Seasoning to taste.
6 Garnish with Parsley & Red Pepper Flakes and SERVE!
