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
  1. 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.
  2. 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.
  3. 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°.
  4. 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.
Recipe by Louisiana Cookin' at https://louisianacookin.com/catfish-nuggets-with-rice-grits-and-hot-honey/