Cajun Fried Fish and Grits with Andouille Gravy

Crispy cornmeal-fried fish over cheese grits, smothered in a Cajun andouille gravy built on the holy trinity.

Ingredients

• 4 white fish fillets (catfish, drum, or trout)
• 1 cup cornmeal mixed with Cajun seasoning, for dredging

Oil for frying

• 4 cups cheese grits
• For the gravy: 1/2 pound andouille, sliced; 1 onion, 1 bell pepper, 2 celery stalks, diced; 2 cloves garlic; 3 tablespoons flour; 2 cups stock; Cajun seasoning

Directions

1. Make the gravy: brown the andouille, add the trinity and garlic and cook until soft, sprinkle in the flour, then whisk in the stock and simmer until gravy-thick. Season.
2. Dredge the fish in seasoned cornmeal and fry in 350 F oil until golden and crisp; drain.
3. Plate the cheese grits, top with fried fish, and ladle andouille gravy over. Garnish with scallions.

Notes

Adapted from chef Kenneth Temple’s Cajun fried fish and grits.