Catfish & Grits Shooters
Creamy smoked Gouda grits served in shooter glasses and topped with a crispy catfish nugget. A Southern appetizer made for holiday entertaining.
Ingredients
Grits
- 3 cups chicken stock
- 1 1/2 cups quick grits
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper coarsely ground
- 4 tablespoons unsalted butter
- 8 ounces smoked Gouda cheese shredded
- 4 ounces shaved Parmesan
- 3 cups heavy cream
- 1/4 cup white wine optional
Catfish Nuggets
- 1 pound U.S. Farm-Raised Catfish fillets cut into 2-inch pieces
- 3/4 cup seasoned fish fry coating
- non-stick cooking spray
Instructions
- In a medium saucepan, bring the chicken stock to a boil.
- Slowly add the quick grits while whisking continuously.
- Cook over medium heat for 4 to 5 minutes, until the grits thicken.
- Stir in the salt, pepper, butter, Gouda, Parmesan, and heavy cream. Turn the heat to low and keep warm until ready to serve.
- Preheat the air fryer to 400°F. Rinse the catfish and pat it dry with a paper towel.
- Add the seasoned fish fry coating to a shallow bowl and dip each piece of fish until completely coated.
- Spread the nuggets on a baking sheet and spray with non-stick cooking spray. Place them in an even layer in the air fryer basket, sprayed side down.
- Air fry for 8 minutes. Flip the nuggets and cook for 4 more minutes.
- Pour the grits into shooter glasses. Slide a catfish nugget onto a mini skewer, set it on top, and serve.