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Fish and Grits Recipe

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This recipe for Fish and Grits, by , is from Maxon Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Erin Glogowski

Category:
Category:

Ingredients:  
Ingredients:  
Fish Ingredients
-whiting fillets, approx 2 per person
-corn meal (plain, not self-rising)
-garlic salt
-oregano
-black pepper
-oil for frying
Rosemary Cheddar Grits Ingredients
-grits, the old-fashioned/stone ground, slow cooking kind, NOT instant
-shredded cheddar cheese
-rosemary

Directions:
Directions:
Prepare the grits per the box instructions, and when done stir in a liberal amount of shredded cheddar and rosemary. No exact measurements are necessary, as it depends on how many people you are cooking for. Cover.

Fill a large pan or pot with oil, heat the stove to medium high frying temperature.

Fill a baggie with cornmeal for dredging. Also sprinkle garlic salt, oregano, and black pepper into the baggie and shake everything together. Season the whiting with garlic salt and black pepper, dredge in the cornmeal, commence frying. Fry just one at a time, crowding the pan will cause the temperature of the oil to lower and the fish fillets will be greasy instead of crispy. Set the whiting fillets on a platter or plate line with paper towels.

To serve, fill a bowl with the grits and top with a fillet. You can also do scrambled eggs and biscuits on the side, which is how my friend, Trena, author of this recipe, does fish and grits for breakfast.

Number Of Servings:
Number Of Servings:
TBD
Preparation Time:
Preparation Time:
35 minutes.

 

 

 

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