Ingredients:

  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 4 (6-8 ounce) catfish fillets, skin on or off, patted dry
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 cups water
  • 1 cup quick-cooking grits
  • 1/2 cup heavy cream
  • 1/2 cup shredded sharp cheddar cheese
  • 2 tablespoons unsalted butter
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Combine all blackening spice ingredients in a small bowl and mix well.
  2. Bring water to a boil in a medium saucepan. Gradually whisk in the grits. Reduce heat to low, cover, and simmer, stirring occasionally, until thickened (about 5-7 minutes). Stir in heavy cream, cheese, and butter. Season with salt and pepper. Keep warm.
  3. Pat the catfish fillets completely dry with paper towels. Generously coat both sides of each fillet with the blackening spice mixture, pressing it on to adhere.
  4. Heat olive oil and butter in a large cast-iron skillet over medium-high heat until shimmering. Add the catfish fillets to the hot skillet (do not overcrowd; cook in batches if necessary).
  5. Cook for 3-4 minutes per side, or until the fish is blackened on the outside and cooked through (internal temperature reaches 145°F/63°C). Be careful not to burn the spices; adjust heat as needed.
  6. Spoon creamy grits onto plates and top with the blackened catfish fillets. Garnish with fresh parsley or chopped green onions, if desired.