Crispy Fried Catfish over Grits with Bacon-Tomato Gravy

Cornmeal-crusted catfish over creamy grits, finished with a smoky bacon-and-tomato gravy.

Ingredients

• 4 catfish fillets
• 1 cup cornmeal seasoned with salt, pepper, and cayenne

Oil for frying

• 4 cups creamy grits
• For the gravy: 4 slices bacon, chopped; 1/2 onion, diced; 2 tablespoons flour; 1 (14.5 oz) can diced tomatoes; 1 cup stock; salt and pepper

Directions

1. Cook the bacon until crisp; remove. In the drippings, soften the onion, whisk in the flour, then add the tomatoes and stock and simmer into a gravy. Stir the bacon back in.
2. Dredge the catfish in seasoned cornmeal and fry in 350 F oil until golden and crisp; drain.
3. Spoon grits onto plates, top with catfish, and ladle bacon-tomato gravy over.

Notes

Adapted from The Catfish Institute (uscatfish.com).