Southern Fish and Grits Recipe
A Southern classic, fish and grits combines crispy fish with creamy, buttery grits for a comforting and flavorful meal.
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
Stone-ground grits take longer to cook but offer a richer texture and flavor. Instant grits can be used for a quicker option.