Grits with Fried Catfish

Grits with Fried Catfish is a classic Southern United States comfort food, pairing creamy, slow-cooked cornmeal grits with crispy, seasoned, pan-fried catfish fillets. The dish typically features stone-ground grits, catfish, buttermilk or egg for dredging, and a cornmeal or flour-based breading seasoned with salt, pepper, paprika, and sometimes cayenne.

🍽️ Nutrition at a glance

This dish is high in both protein from the catfish and carbohydrates from the grits and breading, with significant fat content from the frying process. A typical serving provides a good source of B vitamins, selenium, and phosphorus, and ranges from approximately 500 to 800 calories depending on portion size and preparation method.

Nutrition breakdown

Calories	650 kcal
Protein	32 g
Carbs	58 g
Fat	30 g
Fiber	3 g
Sugar	2 g
Sodium	950 mg
Potassium	600 mg
Phosphorus	450 mg
Iron	3.5 mg
Calcium	120 mg
Magnesium	80 mg
Zinc	2.5 mg
Vitamin B12	2.0 mcg
Niacin (B3)	6.0 mg

Per 1 plate (400 g) · estimated, varies by recipe

💡 What's interesting

Culturally, it's a staple of Lowcountry and Gulf Coast cuisine, reflecting the region's abundant freshwater catfish and historical reliance on corn as a staple grain. Nutritionally, while frying adds calories, catfish itself is a lean, omega-3-rich protein, and traditional stone-ground grits retain more fiber and nutrients than instant varieties.