Catfish and Grits Recipe

In a shallow dish, mix together the cornmeal, paprika, cayenne pepper, garlic powder, salt, and pepper.

Dredge the catfish fillets in the cornmeal mixture, pressing the mixture onto the fillets.

Heat a large skillet over medium-high heat and add enough oil to coat the bottom of the pan.

Place the catfish fillets in the skillet and cook for 3-4 minutes on each side or until golden brown and cooked through. Remove from skillet and set aside.

In a separate pot, bring the water or chicken broth to a boil and add the grits, stirring constantly.

Reduce heat to low and let grits simmer for 5-7 minutes or until thickened.

Stir in the heavy cream and unsalted butter until the mixture is creamy and smooth.

Serve the catfish fillets on top of the grits and garnish with sliced green onions and a lemon wedge.