Description
This Fish and Grits recipe combines creamy, cheesy stone-ground grits with perfectly seasoned and pan-fried white fish fillets. A classic Southern comfort dish that’s hearty and satisfying, served with a touch of lemon and optional parsley garnish for freshness.
Ingredients
Scale
For the Grits
- 1 cup stone-ground grits
- 2 cups water
- 2 cups milk
- ½ cup shredded sharp cheddar cheese
- 1 tablespoon unsalted butter
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Fish
- 4 white fish fillets (about 4 ounces each)
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- Olive oil (for frying)
To Serve
- Lemon wedges
- Chopped parsley (optional garnish)
Instructions
- Prepare the Grits: In a medium saucepan, combine the stone-ground grits, water, and milk. Bring to a gentle boil over medium heat while stirring frequently to prevent lumps. Reduce heat and simmer gently, stirring occasionally, until the grits are thick and creamy, about 20-25 minutes.
- Add Cheese and Seasoning: Remove the grits from heat and stir in the shredded sharp cheddar cheese, unsalted butter, salt, and black pepper until fully combined and melted. Keep warm.
- Season the Fish: In a small bowl, mix paprika, onion powder, garlic powder, salt, and black pepper. Pat the white fish fillets dry with paper towels, then evenly coat each fillet with the spice mixture.
- Pan-Fry the Fish: Heat a generous drizzle of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned fish fillets. Cook for about 3-4 minutes on each side, or until the fish is cooked through and flakes easily with a fork. Avoid overcrowding the pan; fry in batches if necessary.
- Plate and Serve: Spoon the cheesy grits onto serving plates. Top each with a pan-fried fish fillet. Garnish with chopped parsley if desired and serve with lemon wedges on the side for squeezing over the fish.
Notes
- Stone-ground grits provide the best texture and flavor, but quick-cooking grits can be used if short on time.
- Adjust seasoning on grits and fish according to your preference for salt and spice levels.
- Use a non-stick skillet or well-seasoned cast iron pan for best frying results.
- For a richer dish, you can substitute half the water with chicken broth or use cream instead of milk in the grits.
- The dish is best served immediately to enjoy the creamy texture of the grits and the crispy fish.
Nutrition
- Serving Size: 1 serving
- Calories: 298 kcal
- Sugar: 6 g
- Sodium: 812 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.01 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 111 mg
