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).

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.

Add unsalted butter, milk, or heavy cream to the grits for added richness if desired. Stir until well combined.

Keep the cheesy grits warm on low heat while you prepare the fried 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.

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 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 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.

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.

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.

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.

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.

Transfer the fried fish to a serving platter and garnish with fresh lemon wedges and optional herbs. Serve hot and enjoy!