Food and Recipes Recipes JuneBaby Fried Catfish and Parmesan Grits Be the first to rate & review! Edouardo Jordan's elegant take on a fish fry—nutty brown butter and Parmesan grits, a light-as-air cornmeal dredge and fry on the catfish—is exactly the sophisticated yet approachable dish you'd expect from the Seattle-based Southern transplant showing diners a different different side of Southern cooking. By Southern Living Editors Published on June 24, 2020 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Causey; Prop Styling: Lindsey Lower; Food Styling: Chelsea Zimmer Active Time: 55 mins Total Time: 1 hrs 15 mins Yield: 4 serves Ingredients Catfish Peanut oil 1 ½ cups (about 8¼ oz.) semolina flour 4 (4- to 6-oz.) catfish fillets 1 cup whole milk 2 ½ teaspoons kosher salt, divided Spinach 4 tablespoons extra-virgin olive oil 2 tablespoons minced garlic 2 (10-oz.) pkg. fresh spinach 4 teaspoons lemon zest plus 4 tsp. fresh juice (from 2 lemons) Parmesan Grits Pickled shallots Directions Prepare catfish: Pour peanut oil to a depth of 1½ inches in a large, deep cast-iron skillet; heat to 350°F. Place semolina in a bowl. Place fillets in a shallow dish; add milk. Remove from milk; let excess drip off. Sprinkle with 1½ teaspoons of the salt. Dredge fillets in semolina; shake off excess. Add to hot oil, and fry until golden, 3 to 4 minutes. Drain on paper towels. Sprinkle with remaining 1 teaspoon salt. Prepare spinach: Heat half of the olive oil in a skillet over medium-high. Add half of the garlic; cook, stirring often, until fragrant, about 1 minute. Stir in half of the spinach and half of the zest; cook, stirring constantly, until spinach wilts, 1 to 2 minutes. Remove from heat; stir in half of the juice. Transfer to a plate. Repeat procedure with remaining oil, garlic, spinach, zest, and juice. Spoon grits into bowls. Top with catfish fillets and spinach. Garnish with pickled shallots. Rate it Print