Well the holidays are upon us, so that means get togethers and parties! So of course everything is revolved around food and we are here for it! I wanted to come up with a little something different than the same ole same ole, so I think I have found the perfect appetizer! So stick around and I'll show you what I did!
The Perfect Holiday Appetizer!
Fried Catfish Grit Cake with a Homemade Remoulade!
Tim Van Doren
4
30 minutes
30 minutes
American
Appetizers
Aight Guys!! If you are looking for a perfect appetizer and something a little different, then I have got you covered! Just image creamy gouda grits, cut into little cakes, deep fried, topped with fried catfish and a homemade remoulade sauce! Talk about a flavor bomb in your mouth! Now let's dive into it and I'll show you how I made em!
Ingredients
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1 - Cup of 5 Minute Grits
4 - Cups of Water
4 - Tbsp of Butter
Salt & Pepper to taste
8 - Oz of Shredded Gouda Cheese
½ - Cup of Heavy Whipping Cream
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Catfish Fillets cut in half
Yellow Cornmeal
2 - Eggs
Yellow Mustard
Cajun Seasoning
Parsley for Garnish
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1 - Cup of Mayonnaise
2 - Tbsp of Dijon Mustard
2 - Tbsp of Dill Pickle Relish
1 - Tbsp of Lemon Juice
Cajun Seasoning to taste
1 - Tsp of Hot Sauce
1 - Tsp of Prepared Horseradish
1 - Tsp of Minced Garlic
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All Purpose Flour
2 - Eggs
Splash of Milk
Cajun Seasoning
Directions
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Mix All Ingredients together and place in refrigerator for at least an hour.
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Cook Grits according to package. Add in heavy cream and Gouda cheese and mix well. Pour on a sheet pan with parchment paper until it’s about a half inch thick. Place in refrigerator overnight.
The next day, take a 2” to 3” round cookie cutter and cut out your grit cakes, place them on a wire rack and put into the freezer for about an hour to firm up.
Take them out of the freezer, coat with All Purpose Flour, then into the egg/milk mixture and finally into the Panko bread crumbs.
Deep fry the grit cakes in 350 degree oil until golden brown. Place on a wire rack and let drain.
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In a bowl, add your catfish fillets, eggs, yellow mustard and cajun seasoning. Mix well until all fillets are coated well.
In a separate bowl, add yellow cornmeal and cajun seasoning. Take your catfish fillets and dredge in the cornmeal until coated very well. Place fillets on a wire rack and allow to sit about 10 minutes so the coating adhere to the catfish.
Fry catfish in 350 degree oil until golden brown and the fish is 145 internal temperature. Place on a wire rack to drain.
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Place a Grit Cake on your serving plate and top with a drizzle of remoulade sauce. Break up fried catfish and place on top of your grit cake. Add another drizzle of remoulade sauce on top and garnish with parsley.
Dig in and Enjoy!