Name: Fried Catfish & Smoked Cheddar-Gouda Grits with Shrimp Parmesan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Southern
Ingredients: 4 pieces catfish fillets; 1 cup cornmeal; 1 teaspoon salt; 1 cup smoked cheddar cheese, shredded; 1 cup gouda cheese, shredded; 1 cup grits; 1 pound shrimp, peeled and deveined; 1 cup heavy cream; 1 tablespoon Parmesan cheese, grated; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 tablespoon lemon juice; Oil for frying

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If you’re craving a Southern-inspired dish that’s rich, creamy, and packed with flavor, this Fried Catfish & Smoked Cheddar-Gouda Grits with Shrimp Parmesan Sauce is a must-try! Perfect for a cozy dinner or a special occasion, this recipe combines crispy fried catfish with velvety cheese grits and a decadent shrimp sauce that’ll have everyone asking for seconds. Let’s dive in!

Why You’ll Love This Fried Catfish & Smoked Cheddar-Gouda Grits Recipe

Fried Catfish & Smoked Cheddar-Gouda Grits with Shrimp Parmesan Sauce

A Flavor Explosion in Every Bite:

This dish brings together smoky cheddar, nutty gouda, crispy catfish, and succulent shrimp in a creamy Parmesan sauce—each bite is pure comfort food heaven.

Perfect for Special Occasions (or Just Because):

Whether you’re hosting a dinner party or treating yourself to a restaurant-quality meal at home, this recipe feels indulgent yet approachable.

Customizable to Your Taste:

Swap ingredients, adjust spice levels, or make it gluten-free—this dish is versatile enough to suit any preference.

Ingredients for Fried Catfish & Smoked Cheddar-Gouda Grits

Catfish fillets:

Mild and tender, catfish fries up crispy and pairs perfectly with the creamy grits.

Cornmeal:

Gives the catfish its signature crunchy coating.

Smoked cheddar and gouda cheeses:

Adds depth and creaminess to the grits, with a smoky, rich flavor.

Grits:

The creamy base that holds everything together—opt for stone-ground for extra texture.

Shrimp:

Adds a sweet, briny contrast to the rich grits and crispy fish.

Heavy cream and Parmesan cheese:

Creates a luscious, velvety sauce for the shrimp.

Garlic powder, onion powder, and lemon juice:

Enhances the shrimp with a bright, savory kick.

(Note: The full list of ingredients with quantities is provided in the recipe card just below.)

Variations

Gluten-free option:

Swap cornmeal for gluten-free breadcrumbs or almond flour for frying the catfish.

Spicy kick:

Add cayenne pepper or hot sauce to the shrimp sauce for extra heat.

Vegetarian twist:

Skip the shrimp and catfish—serve the cheesy grits with sautéed mushrooms or crispy tofu.

How to Prepare Fried Catfish & Smoked Cheddar-Gouda Grits

Step 1:

Prep the ingredients: Gather everything you’ll need to make cooking seamless.

Step 2:

Prepare the grits: Boil water, stir in grits, and cook until thick and creamy.

Step 3:

Add the cheeses: Stir in smoked cheddar and gouda until melted and smooth.

Step 4:

Coat the catfish: Dredge fillets in cornmeal for that perfect crispy crust.

Step 5:

Fry the catfish: Cook until golden brown and crispy on both sides.

Step 6:

Sauté the shrimp: Cook with garlic, onion powder, and lemon juice until pink.

Step 7:

Make the sauce: Simmer heavy cream and Parmesan until silky.

Step 8:

Assemble: Plate the grits, top with catfish, and drizzle with shrimp sauce.

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Cast Iron Skillet with Red Silicone Hot Handle Holder

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Stainless Steel Wire Whisk Set

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Tips and Tricks

Keep the grits warm:

Cover the pot with a lid while preparing the rest of the dish to prevent drying.

Test the oil temperature:

Fry a small piece of bread—if it sizzles and browns in 30 seconds, the oil is ready.

Don’t overcrowd the pan:

Fry catfish in batches to ensure even crispiness.

How to Serve

With a fresh green salad:

Balance the richness with a light, tangy salad dressed in lemon vinaigrette.

Pair with crusty bread:

Perfect for soaking up every last bit of that shrimp Parmesan sauce.

Add a squeeze of lemon:

A bright finish enhances all the flavors.

Make-Ahead and Storage

Grits can be reheated:

Store in the fridge for up to 3 days—thin with a splash of milk when reheating.

Catfish is best fresh:

For crispiness, fry just before serving, but leftovers can be refrigerated for 2 days.

Freeze the shrimp sauce:

Store in an airtight container for up to 1 month—reheat gently to avoid curdling.

FAQ

1. Can I use instant grits?

Yes, but stone-ground grits offer better texture and flavor.

2. What’s a good substitute for catfish?

Try tilapia, cod, or even chicken for a different twist.

3. Can I make this dairy-free?

Use dairy-free cheese and coconut cream for a vegan-friendly version.

This Fried Catfish & Smoked Cheddar-Gouda Grits with Shrimp Parmesan Sauce is a showstopper that’s sure to impress. Whether it’s a weeknight treat or a weekend feast, every bite is pure comfort. Enjoy!