Sunrise Skillet: Breakfast Catfish & Black Pepper Biscuits
Saturday mornings in my grandmother's Atlanta kitchen meant one thing: fresh catfish hitting a smoking hot cast-iron skillet before the sun even thought about rising. That sound is etched into my soul. I used to sit at her flour-dusted table, watching her work magic with cornmeal and hot oil.\n\nToday, I'm taking her classic Southern breakfast and elevating it for your summer brunch table. We are layering crispy, cornmeal-crusted catfish over my signature flaky black pepper biscuits. But here is where my Charleston fine-dining days sneak in—it gets smothered in a rich heirloom tomato gravy. I add a sneaky splash of fish sauce to push that umami right over the edge, and top it all off with a runny fried egg.\n\nThis dish is my heart on a plate. It honors the history of the women who taught me to cook, while giving a nod to the chef I've become. To make it your own, don't be afraid to play with the gravy. Toss in a little smoked paprika or some fresh thyme from your garden. The story begins in the skillet, but the ending is entirely up to you.
Featured Recipe
Pan-Fried Breakfast Catfish with Black Pepper Biscuits & Heirloom Tomato Gravy
Saturday mornings in my grandmother's house meant fresh catfish hitting a hot cast-iron skillet before the sun was fully up. I've taken her classic Southern breakfast and elevated it for your summer brunch table, layering crispy cornmeal-crusted catfish over flaky homemade black pepper biscuits. It's smothered in an umami-rich heirloom tomato gravy with my signature splash of fish sauce, then crowned with a runny fried egg to bring it all together.
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Ingredients
- 2 1/4 cups all-purpose flour(Divided use)
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 1/4 tsp kosher salt(Divided use)
- 1 tbsp coarse black pepper(Plus an extra pinch for the gravy)
- 10 tbsp unsalted butter(1/2 cup (1 stick) cold for biscuits, 2 tbsp room temp for cooking)
- 1 1/4 cups cold buttermilk(Divided use)
- 1 whole small yellow onion(Finely diced)
- 2 cloves garlic(Minced)
- 2 whole large heirloom tomatoes(Roughly chopped, saving the juices)
- 1/2 cup chicken broth
- 1 tsp fish sauce(Trust me on this one)
- 2 whole U.S. Farm-Raised catfish fillets(Cut in half to make 4 portions)
- 1/2 cup fine yellow cornmeal
- 1 tbsp Creole seasoning(Low sodium preferred)
- 3 tbsp canola oil(For pan-frying)
- 4 whole large eggs
- 2 tbsp fresh chives(Finely minced for garnish)
- 1/4 tsp kosher salt(mentioned in step 4)
- pinch black pepper(mentioned in step 4)
Instructions
- 1
Preheat your oven to 425 degrees Fahrenheit. In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp kosher salt, and 1 tbsp coarse black pepper. Take your 8 tbsp unsalted butter (make sure it's ice cold!) and cut it into the flour mixture using a pastry cutter or your fingers until the butter pieces are the size of peas. Gently stir in 3/4 cup cold buttermilk just until the dough comes together. Turn it out onto a lightly floured surface, fold it over itself two or three times to build those flaky layers, and pat it down to a 1-inch thickness. Cut out four large biscuits.
10 min
Tip: Handling the dough as little as possible is the secret to transcendent biscuits. The heat from your hands can melt the butter, so work quickly and with love.
- 2
Place the biscuits on a parchment-lined baking sheet, making sure their edges touch—they rise higher when they have a neighbor to lean on. Bake until the tops are beautifully golden brown.
15 min
Tip: While the biscuits are in the oven, you can start building the flavor foundation for our gravy.
- 3
In a medium saucepan, melt 1 tbsp unsalted butter over medium heat. Add the diced 1 small yellow onion and sauté until translucent and sweet. Stir in the minced 2 cloves garlic and cook for just one minute until fragrant. This smell right here takes me straight back to my grandmother's kitchen.
5 min
Tip: Don't let the garlic brown or it will turn bitter. Keep things moving in the pan.
- 4
Pour the chopped 2 large heirloom tomatoes and all their glorious juices into the saucepan. Add the 1/2 cup chicken broth, 1 tsp fish sauce, 1/4 tsp kosher salt, and a pinch of black pepper. Bring to a gentle simmer and let it cook down until the tomatoes break apart and it thickens into a rustic, chunky gravy. That fish sauce is my chef's touch—it won't taste fishy, but it will make those summer tomatoes taste deeply of the earth.
10 min
Tip: If the gravy gets too thick, you can splash in a little extra broth or water.
- 5
While the gravy simmers, prepare your dredging station. Pour the remaining 1/2 cup cold buttermilk into a shallow dish. In another shallow dish, whisk together the remaining 1/4 cup all-purpose flour, 1/2 cup fine yellow cornmeal, and 1 tbsp Creole seasoning. Take your halved 2 U.S. Farm-Raised catfish fillets, dip them into the buttermilk to coat, letting the excess drip off, then press them firmly into the cornmeal mixture until fully crusted on both sides.
5 min
Tip: Press the cornmeal mixture into the fish firmly so it adheres during frying.
- 6
Heat your trusty cast-iron skillet over medium-high heat and add the 3 tbsp canola oil. Once the oil is shimmering and just starting to smoke, carefully lay the catfish fillets away from you to prevent splattering. Pan-fry for about 3 to 4 minutes per side until you achieve a gorgeous, crispy golden-brown crust and the fish flakes easily with a fork. Transfer to a paper towel-lined plate to drain.
8 min
Tip: A cast-iron skillet is essential here. It holds the heat beautifully, giving you that authentic Southern crispiness without deep-frying.
- 7
In a separate non-stick skillet (or carefully wiping out your cast iron if you're quick!), melt the final 1 tbsp unsalted butter over medium-low heat. Crack the 4 large eggs into the pan and fry them until the whites are perfectly set but those golden yolks are still runny and waiting to enrich our dish.
4 min
Tip: You want that yolk liquid so it acts as a rich secondary sauce for the biscuit and fish.
- 8
Time to build the masterpiece. Split those warm, flaky black pepper biscuits in half and lay them on warm plates. Spoon a generous helping of the rich heirloom tomato gravy over the bottom halves. Top each with a piece of crispy pan-fried catfish, then another spoonful of gravy. Crown it all with a runny fried egg and scatter the minced 2 tbsp fresh chives over the top. Serve immediately, with a story and a smile.
3 min
Tip: This is a knife-and-fork situation. Dig straight down so you get biscuit, catfish, tomato gravy, and yolk in every single bite.
Chef's Notes
If you don't have fresh summer heirloom tomatoes, a high-quality canned crushed tomato will work in a pinch, but the fresh summer bounty is what really makes this dish sing. The fish sauce in the gravy might sound unconventional for a Southern dish, but it draws out the natural glutamates in the tomatoes, creating a savory depth that honors tradition while bringing a modern chef's edge.
Marcus Stone
Heritage recipes with a chef's touch
My grandmother's kitchen in Atlanta is where I learned that food carries history. Every pot of collards, every batch of biscuits, every Sunday roast told stories of resilience, family, and love. I went on to train at the finest restaurants in Charleston and worked my way up through white-tablecloth kitchens. But I always came back to those family recipes—now I cook them with a chef's technique but a grandmother's heart. Because the best food honors where it came from.