Fried fish and grits are deeply rooted in Southern cuisine. The South is blessed with abundant fresh seafood thanks to its extensive coastline and proximity to the ocean and rivers. Grits, a southern staple, are made from ground corn, a dietary staple in the region for many years. This is a great meal if you are just getting into cooking fish. This recipe is fast and has many variations. Ultimately, Fried fish and grits fit this description perfectly, offering a delicious and satisfying meal.
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Fried Fish And Grits Ingredients:
This fish and cheese grits recipe is one of my favorite quick and easy recipes. It’s a classic recipe that never seems to get old.
Ingredients for Creamy Cheese Grits:
- Quick Grits – Grits are the main component of the dish. They provide a hearty and substantial base. Grits are made from ground, dried corn and are a staple in Southern cuisine. You can use any type of grits, such as yellow grits, white grits, stone ground grits, and instant grits. However, they all pretty much work the same so I recommend quick grits because they are the easiest.
- Colby Jack Cheese – This cheese adds a creamy and slightly tangy flavor to the grits, enhancing their richness. The melting quality of Colby Jack contributes to the creamy texture of the grits.
- Water Or Chicken Broth – The liquid component used to cook the grits. It helps hydrate the grits and allows them to cook to a smooth consistency.
- Salt to taste – Salt enhances the dish’s overall flavor, balancing the corn’s sweetness and the cheese’s richness.
- Freshly Ground Black Pepper – Pepper adds a subtle heat and complements the creaminess of the grits, providing a well-rounded flavor.
- Optional: unsalted butter, milk, or heavy cream for added richness – These ingredients are optional but can be added for extra richness and a smoother texture. Butter adds a luxurious flavor, while milk or heavy cream contributes to a creamier consistency.
Ingredients For Fried Fish:
- Fish – You can make this fried fish and grits recipe with any kind of fish. I used a Whole Lane Snapper. It is known for its mild flavor and firm texture, making it the perfect fish for frying.
- Peanut Oil or Vegetable Oil – Used for frying the fish. These oils have high smoke points, which means they can withstand the high temperatures needed for frying without breaking down and imparting off-flavors to the food.
- Creole Seasoning OR Cajun Seasoning – These spice blends add a flavorful kick to the fish. Creole seasoning typically contains a mix of paprika, garlic powder, onion powder, thyme, and other herbs and spices. Cajun seasoning tends to be spicier, featuring ingredients like cayenne pepper and black pepper. My personal favorite is Everglades Fish and Chicken.
- Lemon Wedges – Lemon wedges are often served alongside fried fish to provide a refreshing, citrusy contrast that cuts through the richness of the fried coating.
- Green Onions – Used as a garnish, green onions add a mild onion flavor and a pop of color to the dish.
See the recipe card for quantities.
How To Make Fried Fish And Grits:
This fried fish and grits recipe is a great, easy recipe to make at any time of year.
- Prepare the Creamy Grits:
- In a medium-sized saucepan, bring water to a boil.
- Gradually whisk in the grits, stirring constantly to avoid lumps.
- Reduce to medium heat and let the grits simmer, stirring occasionally, until they reach a creamy consistency (follow package instructions for cooking time).
- Add Cheese and Seasoning:
- Once the grits are cooked, stir in the Colby Jack cheese until it’s fully melted.
- Season the grits with salt and freshly ground black pepper to taste.
- Optional Richness:
- Add unsalted butter, milk, or heavy cream to the grits for added richness if desired. Stir until well combined.
- Keep Warm:
- Keep the cheesy grits warm on low heat while you prepare the fried fish.
- Prepare the Fish:
- Ensure the fish is scaled, gutted, and cleaned thoroughly. Then, rinse the fish under cold water and pat dry with paper towels. Make sure to remove any excess moisture from the fish’s exterior and interior.
- Score the Fish:
- Make 2-3 diagonal cuts on each side of the fish using a sharp knife. This will help the fish cook more evenly and allow the seasoning to penetrate the flesh.
- Season the Fish:
- Season the fish generously with the cajun seasoning, both inside the cavity and on the exterior. You can also add additional seasonings or spices according to your preference.
- Heat the Oil:
- Heat enough vegetable oil in a large skillet or frying pan to submerge the fish halfway. Heat the oil over medium-high heat until it reaches a temperature of around 350-375°F (175-190°C). Use a deep-fry thermometer to monitor the temperature if available.
- Fry the Fish:
- Carefully place the cajun fish into the hot oil, laying it away from you to prevent any splattering. Fry the fish for 5-7 minutes on each side, or until the skin is golden brown and crispy, and the flesh is cooked through. The exact cooking time will depend on the size and thickness of the fish.
- Flip the Fish:
- Using a spatula or tongs, carefully flip the fish over halfway through the cooking process to ensure even browning on both sides. Be gentle to avoid breaking the fish apart.
- Check for Doneness:
- To check if the fish is cooked through, insert a fork or knife into the thickest part of the flesh. The meat should be opaque and easily flake apart. If the fish is not fully cooked, continue frying for a few more minutes, adjusting the heat as needed to prevent burning.
- Drain and Serve:
- Once the fish is cooked, carefully remove it from the oil and place it on a wire rack or paper towel to drain the excess drip. Allow the fish to rest for a few minutes before serving.
- Serve:
- Transfer the fried fish to a serving platter and garnish with fresh lemon wedges and optional herbs. Serve hot and enjoy!
Frying a whole fish requires careful attention to ensure it cooks evenly and doesn’t burn. With practice and patience, you can create a delicious crispy-skinned fish that’s sure to impress your guests.
Substitutions:
Below I have listed a few substitutions for grits, if you or your dinner guests want something else.
- Polenta: Polenta is very similar to grits in terms of texture and taste, as both are made from ground corn. It can be used interchangeably with grits in many recipes. Remember that polenta is typically coarser than grits, so you may need to adjust cooking times accordingly.
- Rice Grits: If you’re looking for a gluten-free alternative, rice grits are an excellent option. They have a similar texture to traditional corn grits and can be cooked in much the same way. Rice grits are made from finely ground rice and can be found in specialty stores or online.
- Cheese: These cheesy grits can be made with a variety of cheeses. Sharp cheddar cheese and parmesan cheese are two great options.
- Fish: You can make this recipe with any freshwater fish or saltwater fish of choice. Some fish may not work as well due to their textures. I wouldn’t recommend using a fish like salmon or tuna.
Fried Fish And Grits Variations:
There are many ways that you can mix up this traditional southern dish. Here are some variations to try next time you make it.
- Non-Dairy: If you or your guests are dairy-free, you can also use vegan cheese and butter when making cheese grits.
- Blackened Fish: You can follow the instructions for my Blackened Sea Trout Recipe to make a Blackened Version of my Fried Fish and Grits.
- Spicy: Add ground cayenne or black pepper to spice up your fish to add a little kick.
What You Need To Make This Fried Fish and Cheese Grits Recipe:
- Saucepan or Pot: You’ll need a medium-sized saucepan or pot to cook the grits. Ensure it’s large enough to hold the liquid and grits comfortably without boiling over.
- Whisk or Wooden Spoon: A whisk or wooden spoon will be necessary for stirring the grits as they cook, helping to prevent clumping and ensure even cooking.
- Measuring Cups: You’ll need measuring cups to accurately measure the grits, water or broth, and other ingredients used in the recipe.
How To Store This Fried Fish And Grits:
The best way to store Fried Fish and Grits is to first place the containers of fried fish and grits in the refrigerator as soon as possible, ideally within 2 hours of cooking. Store them on the shelves rather than the door, as the shelves maintain a more consistent temperature. Fried fish and grits are best consumed within 3-4 days of preparation when stored properly in the refrigerator. After this time, the quality may deteriorate, and there is a higher risk of foodborne illness. When ready to eat, reheat the fried fish and grits thoroughly to an internal temperature of 165°F (74°C) to ensure they are safe to consume. You can reheat them in the microwave, oven, or on the stovetop.
Frequently Asked Questions:
What Goes With Fish And Grits?
Fish and grits are often served with sides such as collard greens, coleslaw, hushpuppies (deep-fried cornmeal batter), or cornbread.
Are fish and grits considered a breakfast, lunch, or dinner dish?
While grits are commonly associated with breakfast in the South, fish and grits are more commonly served as a lunch or dinner dish due to the savory nature of the fish.
Are fish and grits gluten-free?
Yes, fish and grits can be made gluten-free by ensuring that the ingredients used, such as the fish coating and any added seasonings, are free from gluten. Additionally, using certified gluten-free grits ensures that the dish is safe for those with gluten sensitivities or celiac disease.
If you try this Fried Fish and Grits Recipe, I’d really love to hear your thoughts in the comments below. I’d also really appreciate a recipe card rating! Make sure to share it on social media and tag @tylersfishingadventurers to be featured! Thank you for supporting Tyler’s Fishing Adventures!
The Best Fried Fish and Cheese Grits
Equipment
- 1 Shallow Dish Pan
- 1 Wire Rack Paper Towels would be helpful.
- 1 Tongs/ Spatula
Ingredients
- 2 Cups Peanut
- 1 Fish of Choice
- 1 Green Onion
- 1 tbsp Black Pepper
- 1 tbsp Garlic Salt
- 1 tbsp Everglades Fish and Chicken Seasoning
Instructions
Prepare the Creamy Grits:
- In a medium-sized saucepan, bring water to a boil.
- Gradually whisk in the grits, stirring constantly to avoid lumps.
- Reduce to medium heat and let the grits simmer, stirring occasionally, until they reach a creamy consistency (follow package instructions for cooking time).
Add Cheese and Seasoning:
- Once the grits are cooked, stir in the Colby Jack cheese until it’s fully melted.
- Season the grits with salt and freshly ground black pepper to taste.
Optional Richness:
- Add unsalted butter, milk, or heavy cream to the grits for added richness if desired. Stir until well combined.
Keep Warm:
- Keep the cheesy grits warm on low heat while you prepare the fried fish.
Prepare the Fish:
- Ensure the fish is scaled, gutted, and cleaned thoroughly. Rinse the fish under cold water and pat dry with paper towels. Make sure to remove any excess moisture from the fish’s exterior and interior.
Score the Fish:
- Make 2-3 diagonal cuts on each side of the fish using a sharp knife. This will help the fish cook more evenly and allow the seasoning to penetrate the flesh.
Season the Fish:
- Season the fish generously with the cajun seasoning, both inside the cavity and on the exterior. You can also add additional seasonings or spices according to your preference.
Heat the Oil:
- Heat enough vegetable oil in a large skillet or frying pan to submerge the fish halfway. Heat the oil over medium-high heat until it reaches a temperature of around 350-375°F (175-190°C). Use a deep-fry thermometer to monitor the temperature if available.
Fry the Fish:
- Carefully place the cajun fish into the hot oil, laying it away from you to prevent any splattering. Fry the fish for 5-7 minutes on each side, until the skin is golden brown and crispy, and the flesh is cooked through. The exact cooking time will depend on the size and thickness of the fish.
Flip the Fish:
- Using a spatula or tongs, carefully flip the fish over halfway through the cooking process to ensure even browning on both sides. Be gentle to avoid breaking the fish apart.
Check for Doneness:
- To check if the fish is cooked through, insert a fork or knife into the thickest part of the flesh. The meat should be opaque and easily flake apart. If the fish is not fully cooked, continue frying for a few more minutes, adjusting the heat as needed to prevent burning.
Drain and Serve:
- Once the fish is cooked, carefully remove it from the oil and place it on a wire rack or paper towel to drain the excess drip. Allow the fish to rest for a few minutes before serving.
Serve:
- Transfer the fried fish to a serving platter and garnish with fresh lemon wedges and optional herbs. Serve hot and enjoy!
Food Safety:
It’s always good to practice proper food safety in the kitchen.
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
- Use caution when cooking with oil
See more guidelines at USDA.gov.