Step 1

Rinse catfish filets and pat fry. Slice fish in half into two long strips.

Step 2

Place in a bowl and add the eggs, mustard, hot sauce, and seasonings. Combine and coat the fish. Allow to marinate for 30 minutes.

Step 3

In a separate bowl, pour out the two packets of the fish fry.

Step 4

Grab the canola oil and heat in a deep pan on medium high heat. Once the oil is ready, coat the fish in the fish fry and sit on the side until all the fish filets are coated.

Step 5

Carefully place each fish filet in the oil (cook no more than 3 at a time) and food for 4-5 minutes on each side.

Step 6

Once golden brown, remove from oil and drain on a wire rack or a plate with paper towels.

Step 1

In a nonstick skillet, add sliced bacon pieces and a splash of water. Cover with a lid and allow bacon to cook until nice and crispy.

Step 2

Remove from the pan and reserve some of the bacon fat to the side like a tbsp or so.

Step 3

Add the heavy cream to the pan on medium heat and allow to come to a boil and reduce the heat to a simmer on a lower heat. Add the seasonings and whisk together.

Step 4

Next, add the raw shrimp pieces and the majority of the bacon pieces to the sauce.

Step 5

Stir and lastly add the Parmesan cheese and remove from heat. (This will allow the Parmesan to melt into the sauce so it doesn’t burn.) Set the sauce to the side.

Step 1

Cook the grits according to the package. Once done cooking, remove from heat.

Step 2

Add the shredded cheeses and salt and pepper. Whisk until it’s a smooth consistency.

Step 3

Lastly, add the bacon fat. Stir once more and serve.