4 to 6 servings
YouTube instructional video is at the bottom
What you’ll need
1 Pound Fresh Catfish
1 pound Fresh Trout
Grits (5 or 30 minute version)
Salted butter
Whole milk (Optional)
Extra sharp cheddar cheese (Optional)
1 Lemon
Seasonings
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s Seafood magic
Chef Paul’s Blackened Red fish magic
Green onions
Celery
Garlic
Preparation of ingredients
Step 1- Chop green onions starting from the ends first. Chop 2 ribs of celery, 3 cloves garlic (Quartered) and cut 1 large lemon in half. Be sure to rinse off the Celery before chopping.
Step 2- Shred 4 ounces extra sharp cheddar cheese (optional)
Step 3- Lightly Sprinkle Tony Chachere’s and Chef Paul Prudomme’s seafood magic onto both sides of the trout fillets. Once done Lightly sprinkle Tony Chachere’s creole seasoning and Chef Paul Prudomme’s Blackened Red fish magic on to both sides of the catfish fillets. You can also squeeze a half of a lemon onto the Catfish fillets.
Making the fish stock/broth
Preheat fire to medium high heat.
Step 4- Add Add 1 tablespoon of salted butter and Trout fillets into a large sauce pan. Let fry for 1 or 2 minutes on each side. No worries if the fish breaks apart of start to stick to the bottom of the pan. Take a wooden spatula or large wooden spoon and scrape the bottom of the pan as you are stirring.
Step 5- Add 2/3 cup chopped Green onions, 2/3 cup chopped Celery and 3 cloves chopped garlic (Quartered). Stir all ingredients together. Let saute for 5 minutes.
Step 6- Add 5 1/2 cups water, 1/2 or 1 teaspoon salt, 1/4 teaspoon black pepper and 1 tablespoon lemon juice or White wine (optional) Stir all ingredients together and let simmer for 30 minutes.
Step 7- Turn fire off and add mixture into a mesh strainer with a medium sized bowl underneath it. You should have 2 1/2 or 3 cups fish stock in the medium sized bowl.
Making the Roux/Fish sauce
Preheat fire to medium high heat.
Step 8- Add 2 tablespoons salted butter and let melt. Add 2 tablespoons All purpose flour. Stir continuously for 3 to 4 minutes or until mixture is a brown color. Add 2 1/2 or 3 cups fish stock/broth. Let simmer for 15 minutes or until the mixture thickens slightly. Turn fire off and set aside to cool.
Searing/frying the Catfish
Preheat fire to medium high heat.
Step 9-Spread a small amount of butter in a cast iron skillet. Add the Catfish fillets. Let fry for 2 to 3 minutes of each side. Once done, turn fire off and place fish on to a serving dish and let cool for 5 minutes before serving.
Making the Grits
Preheat fire to medium high heat.
Step 10- Add 2 1/2 cups water, 2 cups whole milk, 1/2 or 1 teaspoon salt and 1 cup Grits. Stir all ingredients together and let simmer for 6 to 8 minutes (For 5 minute Grits). If you are making the Stone ground grits (30 minute version) Let simmer according to instructions on the package that came with the Grits.
Step 11- Add 5 tablespoons or 1 stick salted butter and stir. Let cool for 10 minutes. Add 1 1/2 cups shredded extra sharp cheddar cheese (Optional) and stir until cheese has melted into grits. Serve hot and enjoy.
YouTube instructional video
