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A great 'down-home' recipe from
! :B
Fish & Grits
The fish I used is Tilapia. But you can use catfish, traditional smelts or any type of firm white fish. Grits are simply cornmeal.
Amounts for the fish, panko eggs and flour depend on how much you are making.
Nothing written in stone. Best to prep this ahead of the grits and keep in the fridge.
Or have a friend/companion do this while you start the grits.
Fish fillets
Seasoned Panko
Cajun seasoning
eggs beaten with a small amount of milk.
Flour
Canola or Peanut oil.
Take the fish fillets, coat them in flour.
Dip in eggs then coat with panko.
You can add Cajun seasoning to taste just before frying.
Another way is to use a basic Cajun fish fry coating and negate all the steps above.
Your choice.
Heat about 1 inch of oil in frying pan. 350 degrees.
(If you have a cast iron skillet, USE THAT. They are best for stove top frying.)
Fry the fillets about 3-4 minutes a side. Or until the coating it well browned.
Remove from pan and place on a plate with paper towel. (Soaks up excess oil)
Just remember, START COOKING THE GRITS FIRST. It takes the longest.
Cheddar Bacon Grits
2 cups water
2 cups milk (whole works best)
1 cup cornmeal (Polenta/Grits)
4-6 oz Chedder cheese (shredded)
1/4 lb Bacon (sliced in small pieces.)
Salt
pepper
Combine milk and water for grits in a 2 qt sauce pan or pot.
Bring to a boil over medium heat. Add grits gradually, stirring constantly.
Cover and turn heat to low. 20-25 minutes.
Stir often so the grits do not clump. Make sure you get into the inner crease/corners of the pan. Do this every 2 or 3 minutes.
At the same time, brown bacon in a small frying pan. DO NOT overcook.
Once grits are fully cooked, add cheese, bacon and salt & pepper to taste.
Plate grits with the fish on top or leaning off.
Enjoy with your favorite hot sauce.
ENJOY!
Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
A great 'down-home' recipe from
! :B******************************Fish & Grits
The fish I used is Tilapia. But you can use catfish, traditional smelts or any type of firm white fish. Grits are simply cornmeal.
Amounts for the fish, panko eggs and flour depend on how much you are making.
Nothing written in stone. Best to prep this ahead of the grits and keep in the fridge.
Or have a friend/companion do this while you start the grits.
Fish fillets
Seasoned Panko
Cajun seasoning
eggs beaten with a small amount of milk.
Flour
Canola or Peanut oil.
Take the fish fillets, coat them in flour.
Dip in eggs then coat with panko.
You can add Cajun seasoning to taste just before frying.
Another way is to use a basic Cajun fish fry coating and negate all the steps above.
Your choice.
Heat about 1 inch of oil in frying pan. 350 degrees.
(If you have a cast iron skillet, USE THAT. They are best for stove top frying.)
Fry the fillets about 3-4 minutes a side. Or until the coating it well browned.
Remove from pan and place on a plate with paper towel. (Soaks up excess oil)
Just remember, START COOKING THE GRITS FIRST. It takes the longest.
Cheddar Bacon Grits
2 cups water
2 cups milk (whole works best)
1 cup cornmeal (Polenta/Grits)
4-6 oz Chedder cheese (shredded)
1/4 lb Bacon (sliced in small pieces.)
Salt
pepper
Combine milk and water for grits in a 2 qt sauce pan or pot.
Bring to a boil over medium heat. Add grits gradually, stirring constantly.
Cover and turn heat to low. 20-25 minutes.
Stir often so the grits do not clump. Make sure you get into the inner crease/corners of the pan. Do this every 2 or 3 minutes.
At the same time, brown bacon in a small frying pan. DO NOT overcook.
Once grits are fully cooked, add cheese, bacon and salt & pepper to taste.
Plate grits with the fish on top or leaning off.
Enjoy with your favorite hot sauce.
ENJOY!
******************************Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
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