Fish and Grits

Fish and Grits is a beloved dish that has been a staple in the South for many years. Perfect for brunch or dinner, this is easy to make and can be customized easily to accommodate taste preferences.

Don’t judge a girl because you saw the word “Fried”.

Just keep scrolling.

You know I won’t let you down. 

Do you see how snuggly those little fried fish nuggets look all comfy in their bed of grits?  I want to be that comfortable every time I go to bed.

Just throwing that out there.

We all have to have some fried goodness every now and then. As long as it doesn’t lead to full on gluttony like inhaling an entire fried chicken in one sitting.

Moderation is key, y’all. Moderation.

What are Fish and Grits?

Very similar to Shrimp and Grits, the only difference being the obvious swap in seafood. You definitely don’t have to fry the fish if you don’t want to. Grilled or even smoked fish would be fabulous here, or even fish cooked sous vide.

Cheese is always good in grits, and I typically use a sharp white cheddar. It tends to stand up nicely to the rest of the dish. You could definitely do something like Gruyere if you like that better, or even bleu cheese. 

This dish can be casual, and can also be dressed up for a more formal dinner party. It’s perfect for a weekend brunch with mimosas, but will work equally as well for a weeknight dinner.

Ok, so this was basically one of those dishes created out of a pure craving. I’ve had cheese grits on the mind for a week or so, and this ended up being a jackpot recipe based on what I had in mind.

It doesn’t always happen that way…but it makes me so excited when it does.

Sometimes my foodie mind gets going, something sparks a beautiful idea and before I know it I’m pulling things out of the fridge and pantry, feeling ON FIRE – because that’s what happens when things get real, right?

As many times as there are home runs, there are almost as many fails. 

See, this is where you very quickly figure out that it won’t work…that things – in fact – are just not getting real.

Like, there’s not even the slightest tiny remnant of anything attempting to get its act together and get real. Multiple aspects could be the reason- it’s as if the food is being spiteful.

I hate those moments. We’ll call them #foodbloggerproblems.

Luckily, my Fish and Grits happened to be one of the many times that everything fell into place. Makes me so happy.

Here’s your printable-

Continue to Content

Fish and Grits

Print

Ingredients

For the Grits:

• 3 cups water
• 1 can petite diced tomatoes
• 1/4 cup pickled jalapeños, diced
• 1 cup Quick Cooking Grits
• 1 tbsp. salt
• 1 tbsp. pepper
• 2 tbsp. whole cream (this not necessary if you don't have it on hand)
• 6 oz. Cabot Farmhouse Reserve White Cheddar, shredded

For the Tilapia:

• 1 lb. Tilapia, cut into quarters
• 1 cup all purpose flour
• 1 cup cornmeal
• 1 egg
• 2 tbsp milk
• 1 tbsp salt
• 1 tbsp pepper
• 1 tsp cayenne pepper
• 2 cups canola oil

Instructions

GRITS

-Bring the water, tomatoes and jalapeños to a boil; add grits and whisk to combine. Turn the heat down to low and cover.
-Cook about 5 minutes, adding a little water at a time if it starts to scorch.
-Stir in whole cream, salt pepper and cheese, continue stirring until cheese has melted.
-Remove from heat and cover.


TILAPIA

-Combine flour, cornmeal, salt, pepper and cayenne.
-Whisk the egg and milk together in a separate bowl.
-Heat the oil over medium-high heat (to about 375 degrees).
-Dip fish pieces in flour mixture, then egg mixture, then flour mixture again.
-Add fish a few pieces at a time, about 1-2 minutes each side until golden brown.
-Serve over grits.

Recommended Products

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn advertising fees by linking to Amazon.com and affiliated websites.

• 
  OGORI 4-Piece Stainless Steel Hostess Serving Utensil Set, Copper
• 
  Fanquare 9 Inch Porcelain Soup Bowls Set of 4
• 
  Le Creuset Signature Enameled Cast-Iron 2-Quart Round French (Dutch) Oven, Caribbean

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram