Dec '25 (edited) • General discussion
Catfish and Grits
Did you know-
Catfish and grits originated in African American cuisine in the South, where it became a staple due to the affordability and availability of both ingredients. Grits, a dish with Native American roots, were a common corn product given as rations to enslaved people, while catfish was abundant in Rivers and Lakes and became a key food source. The combination was formalized in the post-slavery era, with fried fish becoming a central part of social gatherings like fish fries.
Tips: Use high quality grits like stoned ground. Yes they take a little longer to cook but they turn out great.
I stir my grits constantly, add butter and a little cream at the end then stir a few minutes more. Delicious!
Catfish should not be overly seasoned. Salt Lemon pepper, a pinch or two of Creole Seasoning and that's it. Fried is the norm but blackened takes it to the next level.
Whats your favorite southern dish?
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Catfish and Grits
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