Southern Fried Fish Plate With Cheese Grits And Green Beans

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 50 min · Fish · high-protein

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Ingredients

• 3 lb (4 large fillets) catfish fillets
• 3/4 cup yellow cornmeal
• 2 quarts (about 1/2 cup absorbed) vegetable oil for frying
• 3/4 cup stone-ground grits
• 1 cup sharp cheddar, shredded
• 2 tbsp unsalted butter
• 3/4 cup whole milk
• 1/2 lb green beans, trimmed
• 2 oz (3 slices) thick-cut bacon, chopped
• 1 lemons lemons
• 1 tsp cayenne plus salt cayenne, garlic powder, salt, black pepper

Method (tap to check — screen stays awake)

1. Bring 4 cups of water and the milk to a boil with a big pinch of salt, then rain in the grits while whisking. Drop the heat and cook 25 to 30 minutes, stirring often, until they are thick and no longer gritty on the tongue.
2. Cook the bacon in a skillet over medium heat until crisp, 8 minutes, then add the green beans and a splash of water, cover, and steam 8 minutes until tender and glossed with the bacon fat.
3. Season the cornmeal with the cayenne, garlic powder, salt, and pepper. Pat the fillets very dry, salt them, and press them into the cornmeal on both sides so the coating sticks in a thick, even layer.
4. Heat 1 1/2 inches of oil in a heavy pot to 350F. Fry two fillets at a time for 5 to 6 minutes, turning once, until the crust is deep gold and the fish flakes when you press the thickest part. Drain on a rack and salt immediately.
5. Beat the butter and cheddar into the finished grits off the heat until they are glossy and pourable, adding a splash of hot water if they have gone stiff.
6. Spoon the grits into wide bowls, lay a fillet across, add the green beans and a lemon wedge, and squeeze the lemon over the fish at the table.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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