The chef cooks at Soul Food Detroit

The chef cooks at Soul Food Detroit

A former Metro Detroiter brings the flavors of his childhood to a new cookbook that features “Detroit-Style” soul food recipes. Chef, author, and food blogger Scotty Scott is behind the cookbook, “Fix Me a Plate.”

Scotty Scott spoke with “Live In The D” host Tati Amare about his culinary journey and his cookbook. Scotty said he started cooking when he was around 10 years old and his cookbook has many recipes that his mother passed down to him. The cookbook includes recipes for hand pies, sweet potato pie, mac and cheese, peach cobbler and more. Scotty also talked about his catfish and oatmeal recipe, which he says is Detroit-style because he likes to make it with Frank’s hot sauce and smelt, which are popular in the Midwest. Watch the video above and read the recipe below to learn how to make Scotty Scott’s Special Catfish and Grits recipe.

Yield: 6 servings

For the catfish

2 cups (480 mL) low-fat buttermilk

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2 tbsp. (30ml) hot sauce

6 (7 to 9 ounces [198–255-g]) brill fillets, rinsed and patted dry

1 pint. (960 ml) peanut oil

1 1⁄2 cups (183 g) stone-ground fine cornmeal

1 1⁄2 cups (188 g) all-purpose flour

2 tbsp. (4 g) lemon pepper seasoning

2 tbsp. (5g) garlic powder

1 C. onion powder

2 tbsp. (3g) paprika

1⁄4 tsp. chili powder

1⁄8 tsp. cumin

2 tbsp. (10 g) kosher salt

1⁄2 tsp. freshly ground black pepper

For the Grits

2 cups (480ml) water

2 cups (480 ml) chicken broth

2 cups (312g) stone ground oatmeal (I prefer Geechie Boy Mill or Anson Mills)

3 tbsp. (42g) unsalted butter

1 clove garlic, minced

2 cups (226 g) grated white Cheddar cheese

1 C. salt

1 cup (240 ml) half and half

To make the catfish, in a large bowl, add the buttermilk and hot sauce and toss to combine. Place the catfish fillets in the buttermilk mixture and let sit for 30 minutes.

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Heat peanut oil in a 5-quart (5-liter) Dutch oven or deep fryer over medium heat until it reaches 350°F (180°C) on a deep fry thermometer.

In a deep plate, whisk cornmeal, flour, lemon pepper, garlic powder, onion powder, paprika, chili powder, cumin, salt and pepper. Remove the catfish from the buttermilk mixture and, one at a time, press them into the cornmeal. Turn them over and repeat, making sure to coat the fish well. Place the coated fillets on a cookie sheet and let them rest for 5 minutes. Carefully add the fillets, one or two at a time, to the hot oil and fry until golden brown, 5 to 6 minutes. Remove fried fillets to a cooling rack or paper towel placed on a baking sheet.

To make oatmeal, add water and chicken broth to a saucepan and bring to a boil. Stir in oats and reduce heat to low. Simmer, partially covered, until most of the water and broth has been absorbed, about 10 minutes. Place the butter in a small saucepan over low heat to melt (this can also be done in the microwave). Add the garlic to the butter and stir to combine. Add cheese, salt and garlic butter to oatmeal and stir to combine. Once the cheese is melted, add the half and half and cook for 5-10 minutes, or until the oats have thickened a bit and absorbed most of the half and half. Remove the beans from the heat.

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Serve catfish over hot oatmeal for your delicious Southern breakfast.

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