25+ Easy and Delicious Sunday Catfish Recipes for a Perfect Brunch

Sundays are made for indulgence, relaxation, and, most importantly, delicious food. If you’re looking to elevate your Sunday brunch or dinner with a dish that’s both flavorful and satisfying, catfish is an excellent choice.

With its mild flavor and versatile nature, catfish can be transformed into countless dishes, whether you’re craving something crispy and fried, lightly grilled, or delicately baked.

In this collection, you’ll find over 25 catfish recipes designed to bring a touch of Southern comfort and gourmet flair to your Sunday table.

Whether you’re cooking for family, entertaining friends, or simply treating yourself, these recipes will help you make the most of your day and leave everyone at the table asking for seconds.

25+ Easy and Delicious Sunday Catfish Recipes for a Perfect Brunch

There you have it—25+ ways to turn catfish into a show-stopping meal perfect for your Sunday gatherings.

From simple, classic dishes like catfish and grits to creative twists like catfish tacos or a hearty po’ boy sandwich, there’s something for everyone in this roundup.

Catfish is not just a dish; it’s a celebration of flavors and comfort that can bring warmth to your day and elevate your weekend dining experience.

So, next Sunday, get ready to explore these recipes and bring the magic of catfish to your brunch or dinner table.

Crispy Pan-Fried Catfish

A simple and quick way to prepare catfish that’s crispy on the outside and tender on the inside. The seasoned cornmeal coating gives the fish a golden crunch, while the catfish itself remains moist. This recipe is perfect for a weekend brunch when you want something both comforting and delicious.

Ingredients:

• 4 catfish fillets
• 1 cup cornmeal
• ½ cup flour
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp cayenne pepper
• Salt and pepper to taste
• 1 large egg
• ¼ cup buttermilk
• Vegetable oil for frying

Instructions:

1. In a shallow dish, mix together the cornmeal, flour, paprika, garlic powder, cayenne pepper, salt, and pepper.
2. In another bowl, whisk the egg and buttermilk together.
3. Dip each catfish fillet into the egg mixture, then coat with the cornmeal mixture, pressing lightly to ensure it sticks.
4. Heat about ¼ inch of vegetable oil in a skillet over medium-high heat.
5. Fry the catfish fillets for 3-4 minutes per side, or until golden and crispy.
6. Remove from the skillet and drain on paper towels.

This crispy pan-fried catfish recipe is ideal for a Sunday brunch because it is fast, flavorful, and satisfying. The cornmeal coating adds texture, while the moist and flaky catfish inside remains the star of the dish. Serve it with a side of tartar sauce or a fresh salad for a well-rounded meal.

Grilled Catfish with Lemon Herb Butter

For a lighter, flavorful twist on catfish, this grilled version paired with a lemon herb butter is the perfect option. The smoky char from the grill combines beautifully with the richness of the butter, creating a delicious balance of flavors. This dish is perfect for those who enjoy a more delicate and fresh preparation.

Ingredients:

• 4 catfish fillets
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 lemon (zested and juiced)
• 2 tbsp fresh parsley, chopped
• 2 tbsp unsalted butter, melted
• 1 clove garlic, minced

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the catfish fillets with olive oil and season with salt and pepper.
3. Grill the catfish for 3-4 minutes per side, or until the fish is cooked through and has nice grill marks.
4. In a small bowl, mix together the melted butter, lemon juice, lemon zest, garlic, and parsley.
5. Once the catfish is grilled, drizzle the lemon herb butter over the top.

This grilled catfish with lemon herb butter recipe is a light yet flavorful option for a Sunday brunch. The grilling adds a smoky dimension, while the lemon herb butter brings freshness and richness. It’s a wonderful way to showcase the delicate flavors of catfish, and it pairs perfectly with grilled vegetables or a light couscous salad.

Catfish Po’ Boy Sandwich

A classic Southern dish, the catfish po’ boy sandwich combines crispy fried catfish with fresh veggies and a zesty sauce, all piled onto a soft baguette. It’s the ultimate comfort food for a leisurely Sunday brunch that will leave you craving more.

Ingredients:

• 4 catfish fillets
• 1 cup cornmeal
• ½ cup flour
• 1 tsp paprika
• Salt and pepper to taste
• 1 egg
• 2 tbsp milk
• Vegetable oil for frying
• 4 soft baguettes or hoagie rolls
• Lettuce, tomato, pickles for garnish
• ½ cup mayonnaise
• 1 tbsp hot sauce
• 1 tbsp lemon juice

Instructions:

1. In a shallow dish, combine the cornmeal, flour, paprika, salt, and pepper.
2. In a separate bowl, whisk together the egg and milk.
3. Dip the catfish fillets into the egg mixture, then coat with the cornmeal mixture, pressing lightly to ensure it sticks.
4. Heat oil in a skillet over medium-high heat and fry the catfish fillets for 3-4 minutes per side, until golden brown and crispy.
5. While the catfish is frying, mix mayonnaise, hot sauce, and lemon juice together to make the spicy mayo sauce.
6. Once the catfish is fried, drain on paper towels.
7. Slice the baguettes and spread the spicy mayo sauce on the inside of each roll.
8. Add a fried catfish fillet to each roll, then top with lettuce, tomato, and pickles.

The catfish po’ boy sandwich is a flavorful and satisfying choice for a Sunday brunch. The crispy catfish pairs beautifully with the spicy mayo sauce and the crunch of fresh veggies. Whether you’re serving it for a family gathering or just enjoying a solo brunch, this sandwich is sure to be a hit with its bold flavors and satisfying textures.

Blackened Catfish Tacos

These blackened catfish tacos are a fun, flavorful twist on traditional tacos. The catfish is seasoned with a blend of spices that create a smoky, spicy crust, giving each bite a satisfying kick. Topped with a tangy slaw and a drizzle of creamy lime dressing, these tacos are perfect for a laid-back Sunday brunch with a touch of zest.

Ingredients:

• 4 catfish fillets
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cayenne pepper
• 1 tsp dried thyme
• Salt and black pepper to taste
• 2 tbsp olive oil
• 8 small tortillas
• 2 cups shredded cabbage
• 1 carrot, grated
• ½ cup Greek yogurt
• 1 tbsp lime juice
• 1 tbsp chopped cilantro
• Lime wedges for serving

Instructions:

1. In a bowl, mix paprika, garlic powder, onion powder, cayenne pepper, thyme, salt, and black pepper. Rub the mixture over the catfish fillets.
2. Heat olive oil in a skillet over medium-high heat. Cook the catfish for 3-4 minutes per side, or until the crust is blackened and the fish is cooked through.
3. In a separate bowl, mix the shredded cabbage, grated carrot, Greek yogurt, lime juice, and chopped cilantro to create a slaw.
4. Warm the tortillas on a skillet or over an open flame.
5. Assemble the tacos by placing a piece of blackened catfish on each tortilla and topping with the slaw. Garnish with a squeeze of lime.

These blackened catfish tacos are perfect for those who want a bold, satisfying brunch with a bit of a kick. The crispy, spiced catfish and the crunchy, tangy slaw make each bite burst with flavor. Serve with a side of avocado slices or a simple bean salad for a complete meal that feels fresh and exciting.

Honey Glazed Catfish with Garlic Rice

This honey-glazed catfish recipe is a simple yet elegant dish that pairs perfectly with fluffy garlic rice. The sweet and savory glaze caramelizes slightly as the catfish cooks, adding a layer of rich flavor to the flaky fish. It’s a well-balanced dish that makes an excellent Sunday brunch when you want something comforting with a hint of gourmet flair.

Ingredients:

• 4 catfish fillets
• 2 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tbsp olive oil
• 1 cup rice, rinsed and cooked according to package instructions
• 1 tbsp butter
• 2 cloves garlic, finely chopped
• Chopped green onions for garnish

Instructions:

1. In a small bowl, combine honey, soy sauce, rice vinegar, minced garlic, and grated ginger to make the glaze.
2. Heat olive oil in a skillet over medium heat. Cook the catfish fillets for 3-4 minutes per side, or until they are golden and just cooked through.
3. Brush the glaze over the catfish during the last minute of cooking, allowing it to caramelize slightly.
4. While the catfish is cooking, prepare the garlic rice. Melt the butter in a small pot over medium heat and add the chopped garlic. Sauté for about 1 minute, then add the cooked rice and stir to combine. Season with salt as needed.
5. Serve the glazed catfish over a bed of garlic rice, garnished with green onions.

The honey-glazed catfish with garlic rice offers a balance of sweet, savory, and aromatic flavors that are sure to impress. The caramelized glaze adds depth and richness to the fish, while the garlic rice provides a fragrant and satisfying base. It’s an ideal brunch dish when you want a hearty, flavorful meal that’s easy to make.

Catfish and Grits with Spicy Tomato Sauce

This classic Southern combination of catfish and grits is elevated with a spicy tomato sauce that brings warmth and richness to the plate. The catfish is pan-seared until crispy, and the grits are creamy and buttery, creating a well-rounded and comforting dish that’s perfect for a Sunday brunch.

Ingredients:

• 4 catfish fillets
• 1 cup stone-ground grits
• 4 cups water or chicken broth
• 2 tbsp butter
• 1 cup grated sharp cheddar cheese
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 can diced tomatoes (14 oz)
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• ½ tsp red pepper flakes
• 2 cloves garlic, minced
• 2 tbsp fresh basil, chopped

Instructions:

1. Cook the grits according to package instructions, using water or chicken broth. Stir in the butter, cheddar cheese, salt, and pepper until creamy and smooth.
2. In a saucepan over medium heat, add olive oil and sauté the minced garlic for 1 minute. Add the diced tomatoes, tomato paste, smoked paprika, and red pepper flakes. Simmer for 5-7 minutes, allowing the sauce to thicken slightly.
3. Season the catfish fillets with salt and pepper. Heat a skillet over medium-high heat and pan-sear the fillets for 3-4 minutes per side until they are golden and cooked through.
4. Spoon the spicy tomato sauce over the catfish fillets and serve them over the creamy grits. Garnish with fresh basil.

Catfish and grits with spicy tomato sauce is a comforting Southern dish that packs a punch of flavor. The creamy, cheesy grits perfectly balance the spicy and tangy tomato sauce, while the catfish adds a satisfying protein. This dish is great for a relaxed Sunday brunch when you want something hearty, warming, and full of classic Southern

Baked Catfish with Lemon and Herbs

This baked catfish recipe is a healthy and simple way to enjoy catfish that is full of flavor and easy to make. The fish is seasoned with a fresh lemon and herb mixture, then baked until flaky and tender. Served with a side of roasted vegetables or a fresh salad, it makes a perfect Sunday brunch option for those who prefer a lighter, more refined dish.

Ingredients:

• 4 catfish fillets
• 2 tbsp olive oil
• 1 lemon, thinly sliced
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, leaves only
• Salt and black pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Arrange the catfish fillets on a lined baking sheet. Drizzle with olive oil and season with salt and black pepper.
3. Sprinkle the chopped dill, parsley, and thyme evenly over the fillets. Place lemon slices on top of each fillet.
4. Bake in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork.
5. Serve with lemon wedges on the side for extra brightness.

Baked catfish with lemon and herbs is an ideal brunch dish for those looking for a light, refreshing, and healthy option. The combination of citrus and herbs infuses the fish with a subtle, aromatic flavor, making each bite delightful. Pair this dish with a light salad or steamed vegetables for a well-rounded meal that’s perfect for a relaxed Sunday morning.

Catfish and Sweet Potato Hash

A hearty dish that combines tender catfish, sweet potatoes, and vegetables in a satisfying hash. This recipe is perfect for brunch when you want something that feels both filling and balanced, blending the sweetness of the potatoes with the savory catfish.

Ingredients:

• 2 catfish fillets, cut into bite-sized pieces
• 2 medium sweet potatoes, peeled and diced
• 1 bell pepper, diced
• 1 small onion, diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp cumin
• Salt and pepper to taste
• 2 eggs (optional, for serving)
• Chopped cilantro for garnish

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced sweet potatoes and cook for about 5-7 minutes, or until they start to soften.
2. Add the bell pepper and onion to the skillet and cook for an additional 3-4 minutes until the vegetables are tender.
3. Add the catfish pieces to the skillet, season with smoked paprika, cumin, salt, and pepper, and cook for 3-4 minutes, stirring occasionally until the fish is cooked through.
4. In a separate skillet, fry or poach the eggs, if desired, for serving.
5. Serve the catfish and sweet potato hash with a fried egg on top and a sprinkle of chopped cilantro.

Catfish and sweet potato hash is a hearty, flavorful brunch dish that offers a satisfying mix of textures and flavors. The sweetness of the potatoes balances out the savory catfish, while the egg adds richness. It’s perfect for a Sunday brunch when you want to enjoy something comforting yet full of nutrition.

Catfish Chowder with Corn and Potatoes

This catfish chowder is a comforting bowl of warmth, perfect for a cooler Sunday brunch. The creamy broth, tender chunks of catfish, and sweet corn create a dish that’s hearty and satisfying. Seasoned with herbs and a touch of spice, it’s sure to become a family favorite.

Ingredients:

• 2 catfish fillets, cut into bite-sized pieces
• 2 cups chicken or fish broth
• 1 cup heavy cream
• 2 medium potatoes, peeled and diced
• 1 cup corn kernels (fresh or frozen)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (optional)
• 2 tbsp butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the diced onion and garlic and sauté until translucent, about 3-4 minutes.
2. Add the diced potatoes to the pot and cook for an additional 2-3 minutes.
3. Pour in the chicken or fish broth and bring to a boil. Reduce the heat and let simmer for 10-12 minutes, or until the potatoes are tender.
4. Add the catfish pieces and corn to the pot and cook for an additional 4-5 minutes until the fish is cooked through.
5. Stir in the heavy cream, smoked paprika, and cayenne pepper (if using). Season with salt and pepper to taste.
6. Ladle the chowder into bowls and garnish with fresh parsley.

Catfish chowder with corn and potatoes is a comforting, rich dish that’s perfect for a Sunday brunch. The combination of creamy broth, tender catfish, and sweet corn makes it both hearty and satisfying. With a touch of spice and the freshness of parsley, each spoonful is balanced and delicious. It’s the kind of dish that warms you up from the inside out, making it ideal for a relaxing brunch on a cool day.

Catfish Étouffée

This catfish étouffée is a Cajun-inspired dish that combines the rich flavors of catfish, a robust roux, and a blend of aromatic vegetables. It’s a hearty and comforting meal that pairs perfectly with rice, making it ideal for a Sunday brunch when you want to indulge in something flavorful and satisfying.

Ingredients:

• 4 catfish fillets, cut into chunks
• ¼ cup flour
• ¼ cup vegetable oil
• 1 bell pepper, finely diced
• 1 celery stalk, finely diced
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 2 cups chicken or seafood stock
• 1 tsp paprika
• 1 tsp thyme
• ½ tsp cayenne pepper (adjust to taste)
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped
• Cooked rice for serving

Instructions:

1. In a large skillet or Dutch oven, make the roux by combining the flour and oil over medium heat. Stir constantly for about 5-7 minutes until the mixture is golden brown and has a nutty aroma.
2. Add the diced bell pepper, celery, onion, and garlic to the roux. Cook for about 5 minutes until the vegetables are softened.
3. Stir in the paprika, thyme, and cayenne pepper. Season with salt and pepper.
4. Slowly add the chicken or seafood stock, stirring continuously to avoid lumps. Bring the mixture to a simmer and let cook for about 10-15 minutes, or until it thickens slightly.
5. Add the catfish chunks to the skillet and cook for another 5-7 minutes, or until the fish is just cooked through.
6. Serve the étouffée over a bed of rice and garnish with chopped parsley.

Catfish étouffée is a dish that embodies the spirit of Southern cooking with its rich, deep flavors and comforting textures. The roux, a key element of the dish, adds a complex, nutty base that enhances the catfish and vegetables. This dish is perfect for a Sunday brunch that feels both indulgent and warm. Pair it with crusty bread or a simple green salad for a complete and satisfying meal.

Catfish Parmesan Bake

This catfish Parmesan bake is a simple yet elegant dish that brings out the best in the fish while adding a crispy, cheesy topping. The combination of herbs, Parmesan, and breadcrumbs makes this a dish that’s both satisfying and perfect for a special Sunday brunch.

Ingredients:

• 4 catfish fillets
• 1 cup panko breadcrumbs
• ½ cup grated Parmesan cheese
• 1 tsp dried oregano
• 1 tsp dried basil
• 2 tbsp fresh parsley, chopped
• 2 tbsp melted butter
• 1 tbsp Dijon mustard
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, mix the panko breadcrumbs, Parmesan cheese, dried oregano, basil, and parsley.
3. In a separate bowl, combine the melted butter and Dijon mustard. Season the catfish fillets with salt and pepper and brush each fillet with the mustard mixture.
4. Press the breadcrumb mixture onto each fillet, ensuring it sticks evenly.
5. Place the fillets on the prepared baking sheet and bake for 12-15 minutes, or until the catfish is flaky and the topping is golden brown.
6. Serve with lemon wedges on the side.

The catfish Parmesan bake is an easy yet impressive dish that’s perfect for a Sunday brunch. The crispy, cheesy topping contrasts beautifully with the flaky, tender catfish beneath. This recipe is great for entertaining or simply treating yourself to a special brunch that doesn’t require much prep. Serve with a side of roasted vegetables or a fresh green salad to complete the meal.

Catfish and Avocado Salad

This catfish and avocado salad is a light, fresh option for a Sunday brunch. It features tender, seared catfish paired with creamy avocado slices, mixed greens, and a tangy vinaigrette. It’s perfect for a brunch that’s refreshing yet filling.

Ingredients:

• 2 catfish fillets, seasoned with salt and pepper
• 2 tbsp olive oil
• 1 ripe avocado, sliced
• 4 cups mixed greens (lettuce, arugula, spinach)
• ½ cup cherry tomatoes, halved
• ¼ cup red onion, thinly sliced
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp honey
• Salt and black pepper to taste

Instructions:

1. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Cook the catfish fillets for 3-4 minutes per side, or until the fish is cooked through and has a golden crust. Remove from heat and let rest for a couple of minutes before slicing into strips.
2. In a small bowl, whisk together lemon juice, olive oil, honey, salt, and black pepper to create the vinaigrette.
3. In a large bowl, combine the mixed greens, cherry tomatoes, red onion, avocado slices, and chopped cilantro.
4. Drizzle the vinaigrette over the salad and toss gently.
5. Top the salad with the sliced catfish and serve immediately.

Catfish and avocado salad is a light yet hearty dish that’s perfect for a Sunday brunch. The combination of the tender catfish, creamy avocado, and fresh vegetables provides a satisfying mix of flavors and textures. The tangy vinaigrette ties everything together, making this dish refreshing and full of zest. It’s an ideal choice for a brunch that’s nourishing and light.

Catfish Tacos with Cabbage Slaw

These catfish tacos with cabbage slaw are a fun and flavorful way to enjoy fish for brunch. With crispy, seasoned catfish, a crunchy and tangy cabbage slaw, and a drizzle of creamy sauce, these tacos are sure to be a crowd-pleaser on a Sunday morning.

Ingredients:

• 4 catfish fillets, cut into strips
• 1 cup panko breadcrumbs
• 1 egg, beaten
• 1 cup flour
• 1 tsp smoked paprika
• 1 tsp cumin
• ½ tsp cayenne pepper (optional)
• 2 tbsp vegetable oil
• 8 small tortillas
• 2 cups shredded cabbage
• 1 carrot, shredded
• ½ cup cilantro, chopped
• ½ cup sour cream
• 1 tbsp lime juice
• 1 tbsp hot sauce (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Set up a breading station: one plate with flour, one with the beaten egg, and one with panko breadcrumbs mixed with smoked paprika, cumin, and cayenne.
3. Dredge each catfish strip in flour, dip in egg, and coat with panko mixture.
4. Heat vegetable oil in a skillet over medium-high heat. Cook the breaded catfish strips for 2-3 minutes per side, or until golden and cooked through. Place on the baking sheet and keep warm in the oven while preparing the slaw.
5. In a bowl, combine the shredded cabbage, carrot, and cilantro. Mix with a pinch of salt and pepper and a squeeze of lime juice.
6. In a small bowl, mix the sour cream with the lime juice and hot sauce for a tangy drizzle.
7. Warm the tortillas and fill each one with a few pieces of catfish, a scoop of cabbage slaw, and a drizzle of the lime crema.

Catfish tacos with cabbage slaw are a vibrant, delicious dish that’s perfect for a Sunday brunch. The crispy catfish pairs beautifully with the fresh, tangy slaw and the creamy lime drizzle, creating a perfect balance of flavors and textures. These tacos are not only tasty but also a fun, interactive brunch option that will bring excitement to your Sunday table.

Catfish Po’ Boy Sandwich

A classic Louisiana sandwich, the catfish po’ boy, is a must-try for brunch lovers who crave a hearty, flavorful meal. This version includes perfectly fried catfish fillets, crispy lettuce, tomato slices, and a tangy remoulade sauce all nestled in a crusty French baguette.

Ingredients:

• 4 catfish fillets
• 1 cup cornmeal
• ½ cup flour
• 1 egg, beaten
• 1 tsp paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• 4 baguette rolls or French rolls
• 1 cup lettuce, shredded
• 2 tomatoes, sliced
• ½ cup pickles, sliced
• ½ cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp hot sauce
• 1 tsp chopped capers

Instructions:

1. Preheat the oil to 350°F (175°C) in a deep fryer or large skillet.
2. Mix the cornmeal, flour, paprika, garlic powder, salt, and pepper in a shallow dish. Dip each catfish fillet in the egg, then dredge in the cornmeal mixture.
3. Fry the fillets for 3-4 minutes per side, or until golden and crispy. Drain on paper towels.
4. In a small bowl, mix the mayonnaise, Dijon mustard, lemon juice, hot sauce, and capers to create the remoulade sauce.
5. Split the baguette rolls and spread a layer of remoulade sauce on each side. Add a layer of lettuce, sliced tomatoes, and pickles.
6. Place the fried catfish fillets on the rolls and serve immediately.

The catfish po’ boy sandwich is a Southern classic that never disappoints. The crispy, golden catfish combined with the tangy remoulade sauce and fresh vegetables creates a flavorful and satisfying brunch. This sandwich is perfect for those who love hearty meals and want to bring a taste of New Orleans to their Sunday brunch.

Catfish and Grits Bowl

A Southern staple, catfish and grits is a dish that combines creamy grits with pan-seared catfish for a hearty and comforting brunch. Topped with sautéed spinach and a poached egg, this dish is as satisfying as it is nourishing.

Ingredients:

• 4 catfish fillets
• 1 cup grits
• 4 cups water or chicken broth
• 2 tbsp butter
• 1 cup fresh spinach
• 2 eggs (for poaching)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• Hot sauce for serving (optional)

Instructions:

1. Cook the grits according to package instructions, using water or chicken broth for extra flavor. Stir in the butter and season with salt and pepper.
2. Season the catfish fillets with smoked paprika, garlic powder, salt, and pepper. Heat olive oil in a skillet over medium-high heat and sear the fillets for 3-4 minutes per side, or until golden and cooked through. Remove from the skillet and keep warm.
3. In the same skillet, add the spinach and sauté for 1-2 minutes until wilted. Set aside.
4. Poach the eggs in a pot of simmering water for 3-4 minutes, or until the whites are set but yolks are runny.
5. To assemble, spoon the grits into bowls and top with a catfish fillet, sautéed spinach, and a poached egg. Serve with hot sauce on the side if desired.

The catfish and grits bowl is a classic Southern brunch dish that is both filling and comforting. The combination of creamy, buttery grits, flavorful catfish, and the richness of the poached egg makes for a brunch that is sure to please. The sautéed spinach adds a touch of freshness to balance the richness, making this a balanced and satisfying meal perfect for a relaxing Sunday.

Note: More recipes​ are coming soon!