Pan Seared Catfish over Popcorn Grits topped with Brown Butter Blue Crab – Recipe courtesy of John Reason, Delcambre Market Consultant Chef

by | Mar 23, 2022

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Pan Seared Catfish over Popcorn Grits topped with Brown Butter Blue Crab

July 6, 2022

Ingredients

1 lb (4 filets) Louisiana catfish
Popcorn Grits:
2 (3 oz) bags Popcorn, popped
2 ½ c water
3 Tbsp butter
½ c Pepper Jack cheese, grated
½ tsp salt and pepper
2 Tbsp Cest Tout Trinity, crumbled

Catfish:
2 tsp Blackening Seasoning
4 Tbsp butter

Blue Crab:
½ lb Louisiana Blue Crab meat
1 Tbsp Butter

Directions

For Popcorn Grits:
Add popped popcorn to a sauce pot, with 2 1/2 cups water and butter. Bring to a boil then simmer. Strain and reserve liquid. Push popcorn mash through a mesh sieve to form grits. Return back in pot, turn fire on at medium and slowly add water and whisk. Add cheese to tighten and salt, pepper, and Trinity to taste.

For Catfish:
Season fish on both sides with blackening seasoning. Add butter to skillet, place fish presentation side down and let sear till crisp edges. Flip fish over and repeat. Serve over grits.

For Blue Crab:
Add butter to the skillet after fish, toss blue crab in butter sauce to heat up. Remove and top over fish.