Photography by Jim Bathie
Crispy, golden catfish nuggets pair perfectly with rich, creamy rice grits in this crave-worthy Southern dish. Topped with a drizzle of hot honey for just the right balance of sweet heat, this Catfish Nuggets with Rice Grits and Hot Honey is a crowd-pleasing recipe made for fish fry nights, backyard gatherings, or any time you’re craving bold Louisiana flavor.
Catfish Nuggets with Rice Grits and Hot Honey
Makes 4 servings
Ingredients
- 1 cup rice grits*
- 2 tablespoons cornstarch
- 1½ teaspoons kosher salt
- Cayenne pepper, to taste
- 2 cups whole buttermilk
- 6 (4- to 6-ounce) catfish fillets, cut into 3-inch pieces
- Vegetable oil, for frying
- Creamy Rice Grits (recipe follows)
- Hot honey, to serve
Instructions
- In the container of a blender, pulse grits until finely ground. Add cornstarch, salt, and cayenne, and pulse until combined. Store in an airtight container until ready to use.
- In a shallow dish, place grits mixture. In another shallow dish, place buttermilk. Dip fish in buttermilk, letting excess drip off. Dredge in grits mixture, pressing to adhere and shaking off any excess.
- In a deep cast-iron skillet, pour oil to a depth of ¼ inch, and heat over medium heat until a deep-fry thermometer registers 350°.
- Working in batches, fry fish, turning occasionally, until golden brown, 3 to 4 minutes. Remove from oil, and let drain on paper towels. Serve fish over Creamy Rice Grits with hot honey.
Notes
*Rice grits can also be called middlins, brokens, or shorts.
Creamy Rice Grits
Makes about 3 cups
Ingredients
- 4 tablespoons unsalted butter
- ½ cup diced onion
- 2 cloves garlic, minced
- 2½ cups chicken broth
- 1 cup rice grits or cracked rice
- 3 tablespoons heavy whipping cream
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- In a medium saucepan, melt 2 tablespoons butter over medium heat. Add onion and garlic, and cook, stirring frequently, until tender. Add broth, and bring to a boil. Add rice grits or cracked rice; reduce heat to medium-low, partially cover, and simmer, stirring occasionally, until tender, about 15 minutes. Stir in cream, salt, pepper, and remaining 2 tablespoons butter.
