Our secret to extra crispy pan-fried catfish? Bread the fillets with grits instead of cornmeal.
Makes 4 servings
- 2 large eggs
- 2 tablespoons water
- 1¼ cups yellow grits
- 4 (4- to 5-ounce) catfish fillets
- 1 teaspoon kosher salt
- ¼ cup plus 1 tablespoon olive oil, divided
- 1 pint whole grape tomatoes
- 1 pint grape tomatoes, halved
- 2 cloves garlic, thinly sliced
- ½ lemon, sliced
- ¼ cup thinly sliced fresh basil
- 3 tablespoons capers
- Lemon wedges, to serve
- Garnish: fresh basil sprigs
- In a shallow dish, whisk together eggs and 2 tablespoons water. In another shallow dish, place grits. Sprinkle catfish with salt. Dip fish in egg mixture, letting excess drip off; dredge in grits, pressing gently to adhere. Let set for 5 minutes.
- In a 12-inch cast-iron skillet, heat ¼ cup oil over medium heat. Add fish; cook until fish flakes easily with a fork, 3 to 4 minutes per side. Let drain on a wire rack.
- Wipe skillet clean. Heat remaining 1 tablespoon oil over medium heat. Add tomatoes; cook until softened, 4 to 5 minutes. Add garlic, lemon slices, basil, and capers. Serve over fish with lemon wedges. Garnish with basil, if desired.