Chef cooks up Soul Food Detroit-style


A former Metro Detroiter is bringing the flavors of his childhood to a new cookbook that functions soul food recipes “Detroit-Style.” Chef, creator and food blogger Scotty Scott is at the rear of the cookbook titled “Fix Me a Plate.”

Scotty Scott talked with “Live In The D” host Tati Amare about his cooking journey and cookbook. Scotty said he commenced cooking when he was about 10 many years previous and his cookbook capabilities many recipes that his mother passed down to him. The cookbook features recipes for hand pies, sweet potato pie, macaroni and cheese, peach cobbler and extra. Scotty also talked about his catfish and grits recipe, which he suggests is Detroit-design and style due to the fact he likes to make it with Frank’s incredibly hot sauce and smelt, which is well-liked in the Midwest. Enjoy the video clip above and browse the recipe below to find out how to make Scotty Scott’s exclusive catfish and grits recipe.

Generate: 6 servings

For the Catfish

2 cups (480 ml) lower-extra fat buttermilk


2 tbsp. (30 ml) incredibly hot sauce

6 (7–9-oz [198–255-g]) catfish fillets, rinsed and completely patted dry

1 qt. (960 ml) peanut oil

1 1⁄2 cups (183 g) stone-floor great cornmeal

1 1⁄2 cups (188 g) all-purpose flour

2 tsp. (4 g) lemon pepper seasoning

2 tsp. (5 g) garlic powder

1 tsp. onion powder

2 tsp. (3 g) paprika

1⁄4 tsp. chili powder

1⁄8 tsp. cumin

2 tsp. (10 g) kosher salt

1⁄2 tsp. freshly ground black pepper

For the Grits

2 cups (480 ml) drinking water

2 cups (480 ml) chicken stock

2 cups (312 g) stone-ground grits (I choose Geechie Boy Mill or Anson Mills)

3 tbsp. (42 g) unsalted butter

1 clove garlic, minced

2 cups (226 g) shredded white Cheddar cheese

1 tsp. salt

1 cup (240 ml) fifty percent-and-half

To make the catfish, in a substantial bowl, include the buttermilk and incredibly hot sauce and blend to mix. Location the catfish fillets in the buttermilk combination and established aside for 30 minutes.


Heat the peanut oil in a 5-quart (5-L) Dutch oven or fryer about medium warmth until eventually it reaches 350°F (180°C) on a deep-fry thermometer.

In a shallow dish, whisk the cornmeal, flour, lemon pepper, garlic powder, onion powder, paprika, chili powder, cumin, salt and pepper. Get rid of the catfish from the buttermilk combination and, one particular at a time, press them into the cornmeal. Flip them above and repeat, creating positive to completely coat the fish. Established the coated fillets on a cookie sheet and let them relaxation for 5 minutes. Carefully include the fillets, 1 or two at a time, to the sizzling oil and fry until finally golden brown, 5 to 6 minutes. Clear away the fried fillets to a cooling rack or paper towel laid out over a sheet pan.

To make the grits, insert the drinking water and hen inventory to a pot and carry to a boil. Whisk in the grits and switch the warmth down to low. Simmer, partially protected, right up until most of the h2o and inventory has been absorbed, about 10 minutes. Position the butter in a modest saucepan above reduced warmth to soften (this may also be accomplished in the microwave). Include the garlic to the butter and stir to mix. Insert the cheese, salt and garlic butter to the grits and stir to blend. When the cheese has melted, add the 50 %-and-half and prepare dinner for 5 to 10 minutes, or until eventually the grits have thickened a little bit and absorbed most of the 50 %-and-fifty percent. Take away the grits from the warmth.


Serve the catfish atop the incredibly hot grits for your tasty Southern breakfast.

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