Cast-Iron Seared Catfish with Spiced Pecan Brown Butter & Stone-Ground Grits

Instructions

1. 1

   In a heavy-bottomed 3-quart saucepan, bring 2 cups low-sodium chicken broth, 2 cups whole milk, and 1 tsp kosher salt to a gentle boil over medium-high heat. Gradually pour in 1 cup coarse stone-ground white grits in a steady stream while whisking vigorously to avoid clumping.

   5 min

   Tip: Pouring slowly while whisking prevents grits from forming stubborn lumps right off the bat.

2. 2

   Reduce the heat to low, cover the saucepan partially with a lid, and cook the grits for 25 minutes, whisking thoroughly every 4 to 5 minutes so the bottom doesn't scorch.

   25 min

   Tip: True stone-ground grits need time and gentle patience to release their natural starch and soften completely.

3. 3

   While the grits simmer, prepare the catfish. Pat 4 catfish fillets dry with paper towels. In a small shallow bowl, whisk together 2 tbsp all-purpose flour, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp cayenne pepper, 1/2 tsp kosher salt, and 1/2 tsp freshly cracked black pepper. Sprinkle this seasoning mixture evenly over both sides of the fillets, smoothing it out so there is just an ultra-light, translucent coating.

   5 min

   Tip: Keep the flour coating whisper-thin; you want an assertive cast-iron sear, not a heavy batter.

4. 4

   Set a 12-inch cast-iron skillet over medium-high heat until shimmering and faintly smoking. Add 2 tbsp neutral cooking oil and swirl to coat the entire pan. Carefully lay 4 catfish fillets into the pan, laying them away from you. Sear undisturbed for 4 minutes until deeply browned with a crisp crust, then gently flip with a fish spatula and sear the reverse side for 3 to 4 minutes more until the fish just flakes at the thickest part. Transfer the fish to a warm plate and tent lightly with foil.

   8 min

   Tip: Don't poke or nudge the fillets for the first 3 minutes; letting the crust fully form prevents sticking to the cast iron.

5. 5

   Reduce the skillet heat to medium-low. Wipe away any excess black speckles with a folded paper towel, leaving the skillet hot. Melt 5 tbsp unsalted butter in the skillet. Once foaming, toss in 1/2 cup raw pecans and cook for about 2 minutes, swirling constantly until the pecans smell toasted and the butter browns into an amber hue with a hazelnut aroma. Immediately stir in 1 tbsp fresh thyme leaves, 2 tbsp fresh lemon juice, and 1 tsp fish sauce, swirling off the heat for 30 seconds as the butter foams vigorously.

   4 min

   Tip: The fish sauce provides an invisible savory backbone that lifts the sweet richness of the butter and toasted pecans.

6. 6

   Remove the grits from heat and stir in the remaining 3 tbsp unsalted butter, 1/4 cup heavy cream, 1 cup sharp white cheddar cheese, remaining 1/2 tsp kosher salt, and remaining 1/2 tsp freshly cracked black pepper until melted and glossy. Ladle generous mounds of cheesy grits into wide bowls, nestle a seared catfish fillet onto each, and spoon the warm pecan brown butter pan sauce generously over the top. Garnish with 2 tbsp fresh flat-leaf parsley and 2 scallions before serving.

   4 min

   Tip: Always fold cheese into grits off the heat to keep the dairy silky rather than separated or grainy.