Fish and grits is a beloved Southern dish that combines crispy, flavorful fish with creamy, buttery grits. This recipe is perfect for breakfast, brunch, or dinner, delivering a satisfying meal steeped in tradition. With its balance of textures and flavors, fish and grits is a soul-warming dish that’s easy to prepare and guaranteed to please.
Fish and Grits Recipe :
Whether you’re a fan of Southern cuisine or exploring new comfort food classics, fish and grits is a dish you’ll want to try. Crispy, seasoned fish pairs perfectly with rich, creamy grits for a meal that’s simple yet indulgent. Follow this recipe to create a restaurant-quality dish at home.
History of the recipe :
Fish and grits is a dish with deep roots in Southern cuisine, particularly in coastal regions where fishing was a way of life. Originating as a simple, hearty meal for fishermen, it has evolved into a culinary staple enjoyed across the U.S. Grits, made from ground corn, are a cornerstone of Southern cooking, and pairing them with fresh, fried, or grilled fish showcases the best of Southern comfort food.
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Southern Fish and Grits Recipe
Ingredients
For the Fish:
- 4 fillets of white fish (catfish, tilapia, or flounder)
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper (optional)
- Salt and black pepper to taste
- 2 large eggs, beaten
- Vegetable oil for frying
For the Grits:
- 1 cup stone-ground grits
- 4 cup water or chicken stock
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 2 tbsp unsalted butter
- Salt and pepper to taste
Instructions
Prepare the Grits:
- In a medium saucepan, bring water or chicken stock to a boil.
- Slowly stir in the grits, reduce heat to low, and simmer for 20–25 minutes, stirring occasionally.
- Once thickened, stir in butter, cream, and cheddar cheese. Season with salt and pepper. Keep warm.
Season and Bread the Fish:
- In a shallow dish, mix flour, cornmeal, smoked paprika, garlic powder, cayenne pepper, salt, and pepper.
- Dip each fish fillet into the beaten eggs, then coat evenly in the flour and cornmeal mixture.
Cook the Fish:
- Heat about 1/4 inch of oil in a large skillet over medium-high heat.
- Fry the fish for 3–4 minutes per side or until golden brown and crispy. Drain on paper towels.
Assemble and Serve:
- Spoon creamy grits onto a plate and top with the crispy fish. Garnish with chopped parsley or hot sauce, if desired.
Notes
Tips for Fish and Grits Recipe :
- For added flavor, season the fish fillets with a little lemon juice before breading.
- To lighten the dish, grill or bake the fish instead of frying.
- Add cooked bacon, shrimp, or green onions to the grits for an extra layer of flavor.
FAQs for Fish and Grits Recipe :
1. Can I use a different type of fish?
Yes, any mild white fish like cod or haddock works well in this recipe.
2. What can I serve with fish and grits?
This dish pairs wonderfully with collard greens, cornbread, or a side salad.
3. Can I make this recipe gluten-free?
Absolutely! Use gluten-free flour and cornmeal for the breading.
Conclusion :
Fish and grits is a timeless dish that showcases the heart and soul of Southern cooking. With its perfect balance of crispy, seasoned fish and creamy, cheesy grits, it’s a comforting meal that’s easy to make and impossible to forget. Give this recipe a try for your next family gathering or a cozy night in.