Fried fish and grits is a classic Southern comfort dish that brings together crispy, golden fish and creamy, buttery grits for a perfect harmony of flavors and textures. This recipe captures the soul of Southern cooking with simple ingredients that deliver big on taste. Whether you’re craving a hearty breakfast or a satisfying dinner, fried fish and grits never disappoint.
We love how this dish combines the crunch of perfectly fried fish with the smooth richness of grits, making every bite a delightful experience. Plus, it’s easy to customize with your favorite seasonings and sides. Let’s dive into making this iconic Southern favorite that’s sure to become a staple in our kitchen.
Ingredients
To create the perfect Fried Fish and Grits, we gather fresh, quality ingredients that bring this classic Southern dish to life. Below are the essential components broken down for clarity and easy preparation.
For the Fried Fish
- 1 lb white fish fillets (catfish, cod, or tilapia), skin removed and cut into portions
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (optional for heat)
- Salt and freshly ground black pepper, to taste
- 2 large eggs, beaten
- Vegetable oil or peanut oil, for frying (about 2 cups)
For the Grits
- 1 cup stone-ground grits
- 4 cups water or low-sodium chicken broth for richer flavor
- 1 cup whole milk or heavy cream
- 3 tbsp unsalted butter
- 1 cup shredded sharp cheddar cheese (optional but recommended)
- Salt and freshly ground black pepper, to taste
For the Sauce (if applicable)
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 1 cup heavy cream
- 1 tsp Dijon mustard
- 1 tbsp fresh lemon juice
- Salt and pepper, to taste
- 1 tbsp chopped fresh parsley or chives for garnish
Additional Seasonings and Garnishes
- Hot sauce (such as Tabasco) for serving
- Fresh lemon wedges for a bright citrus finish
- Chopped green onions or scallions for added freshness
- Paprika or smoked paprika for sprinkling on top
| Ingredient Category | Quantity | Notes |
|---|---|---|
| Fried Fish | 1 lb fish fillets | Skin removed, cut into serving portions |
| Flour & Cornmeal | 1 cup flour, 1 cup cornmeal | Dry coating mix |
| Spices | Paprika 1 tsp, garlic/onion powder, cayenne | Adjust cayenne for heat preference |
| Eggs | 2 large beaten | For dredging |
| Oil | About 2 cups vegetable or peanut oil | For frying, enough for shallow frying |
| Grits | 1 cup stone-ground grits | Use stone-ground for best texture |
| Liquid for Grits | 4 cups water or chicken broth | Broth adds depth of flavor |
| Dairy for Grits | 1 cup milk or cream, 3 tbsp butter | Creamier grits |
| Cheese | 1 cup shredded cheddar (optional) | Adds richness |
| Sauce Ingredients | Butter, garlic, shallots, cream, mustard, lemon juice | Flavor-enhancing finishing sauce |
| Garnishes & Extras | Lemon wedges, hot sauce, herbs | Customize to taste and presentation |
With these ingredients, we’re ready to assemble our iconic fried fish and grits plate that balances crispy texture, creamy richness, and bold flavor.
Equipment Needed
To master the art of fried fish and grits, having the right equipment is essential. Each tool plays a crucial role in achieving the perfect crispy crust on the fish and the creamy texture of the grits. Here’s what we’ll need:
- Heavy skillet or cast iron pan
Ideal for frying the fish to golden perfection. The even heat retention helps create a crispy crust without burning.
- Medium saucepan
Necessary for cooking the grits slowly and evenly, preventing lumps and ensuring a creamy finish.
- Mixing bowls
Used for dredging the fish in the seasoned flour and cornmeal mixture.
- Whisk or wooden spoon
To stir the grits continuously, ensuring smoothness.
- Tongs or slotted spatula
For safely turning and removing the fried fish from oil.
- Measuring cups and spoons
To accurately measure the ingredients, especially the seasonings and liquids.
- Fine mesh strainer or sieve
For rinsing the grits, removing any impurities before cooking.
- Cooling rack
To drain excess oil from the fried fish and maintain crispiness.
Equipment Overview Table
| Equipment | Purpose | Why It Matters |
|---|---|---|
| Heavy skillet/cast iron pan | Frying fish | Even heat for crispy crust |
| Medium saucepan | Cooking grits | Slow even cooking without lumps |
| Mixing bowls | Preparing dredging mixtures | Organizing ingredients |
| Whisk or wooden spoon | Stirring grits | Prevents lumps, ensures smooth consistency |
| Tongs or slotted spatula | Turning and removing fish | Safe handling, preserves crust |
| Measuring cups/spoons | Measuring ingredients | Accuracy for flavor balance |
| Fine mesh strainer | Rinsing grits | Removes grit impurities |
| Cooling rack | Draining fried fish | Maintains crispiness |
Using these key pieces of equipment, we can confidently navigate each step of making this southern classic, ensuring our dish comes out perfectly every time.
Prep Work
Before we start cooking, thorough preparation is key to achieving perfectly crisp fried fish and creamy grits. Let’s focus on prepping each component carefully to ensure delicious results.
Preparing the Fish
- Select Fresh White Fish Fillets
We recommend using cod, haddock, or catfish for the best flavor and texture.
- Pat the Fillets Dry
Use paper towels to thoroughly pat the fish dry. This removes excess moisture and helps the coating adhere better.
- Season the Fish
Evenly season with salt, black pepper, and your preferred spices such as paprika, cayenne, or garlic powder.
“Seasoning is crucial for infusing bold flavors into our crispy fried fish.”
- Prepare the Dredging Station
Create three separate bowls for the coating steps:
- Flour mixed with salt and pepper
- Beaten eggs or buttermilk for dipping
- Cornmeal seasoned with a pinch of cayenne and additional salt
- Dredge the Fish
First coat each fillet in the flour mixture, then dip into the egg or buttermilk, and finally coat thoroughly with the seasoned cornmeal.
Preparing the Grits
- Rinse the Stone-Ground Grits
Place grits in a fine mesh strainer and rinse under cold water to remove excess starch. This step prevents grit clumping and promotes a smooth creamy texture.
- Measure Liquids Accurately
Use broth and milk for cooking. Refer to the table below for the ideal ratio per serving:
| Ingredient | Quantity (Per Serving) |
|---|---|
| Stone-Ground Grits | 1/4 cup (dry) |
| Chicken or Vegetable Broth | 3/4 cup |
| Whole Milk | 1/4 cup (optional for creaminess) |
- Prepare Butter and Cheese
Cut unsalted butter into small pieces and grate sharp cheddar cheese, if using. These will be stirred into grits after cooking for rich flavor and velvety texture.
- Set Tools Ready
Have a medium saucepan, whisk, and wooden spoon near for stirring the grits frequently to prevent sticking or lumps.
Cooking Instructions
Follow these steps to create perfectly crispy fried fish paired with creamy grits, a classic Southern delight that never fails to impress.
How to Cook the Grits
- Rinse the stone-ground grits under cold water using a fine mesh strainer to remove excess starch. This prevents clumping and ensures a smooth texture.
- In a medium saucepan, combine the following ingredients:
| Ingredient | Measurement |
|---|---|
| Stone-ground grits | 1 cup |
| Chicken broth | 4 cups |
| Whole milk | 1 cup |
| Salt | ½ teaspoon |
- Bring the broth and milk mixture to a boil over medium heat.
- Gradually whisk the rinsed grits into the boiling liquid to avoid lumps.
- Reduce heat to low and simmer gently, stirring frequently with a wooden spoon or whisk.
- After about 15-20 minutes, when grits are thick and creamy, stir in 2 tablespoons of butter and ½ cup shredded sharp cheddar cheese (optional) to add richness and flavor.
- Adjust seasoning with salt and pepper to taste.
- Keep the grits warm on the lowest heat setting, stirring occasionally to prevent sticking.
Tip: “Gentle simmering and consistent stirring are key to achieving that unmistakably creamy and luscious texture in grits.”
How to Fry the Fish
- Pat the white fish fillets dry with paper towels to ensure the coating sticks properly.
- Set up your dredging station with three bowls arranged as follows:
| Bowl Number | Contents |
|---|---|
| 1 | Flour seasoned with salt & pepper |
| 2 | Beaten eggs or buttermilk |
| 3 | Seasoned cornmeal mixture |
- Lightly dust each fillet in the flour mixture, coating all sides.
- Dip the fillet into the beaten eggs or buttermilk, allowing excess to drip off.
- Press the fillet firmly into the seasoned cornmeal, covering it evenly.
- Heat ½ inch of vegetable oil in a heavy skillet or cast iron pan over medium-high heat until it reaches 350°F (175°C), or a small piece of bread sizzles immediately when dropped in.
- Carefully place the fillets into the hot oil without crowding the pan.
- Fry each side for 3 to 4 minutes, flipping once, until the coating is golden brown and the fish flakes easily with a fork.
- Use tongs or a slotted spatula to transfer the fish to a cooling rack set over a paper towel-lined baking sheet to drain excess oil.
- Keep the fried fish warm in a low oven if needed while preparing all fillets.
Remember: “Maintaining the oil temperature prevents greasy fish and ensures a crispy, flavorful crust every time.”
We recommend serving the fried fish immediately over a bed of creamy grits, garnished with fresh herbs or a drizzle of your favorite sauce for an unforgettable Southern meal.
Assembling the Dish
As we bring together the crispy fried fish and creamy grits, careful assembly enhances the flavor and texture harmony. Let’s ensure every element shines on the plate for that classic Southern indulgence.
Plating the Fried Fish and Grits
Start with a generous scoop of the creamy stone-ground grits placed in the center of a warm plate. Use a spoon or ladle to create a slight well in the grits. Gently lay the golden fried fish fillets atop the grits, letting the crispy edges peek out for visual appeal.
Follow these plating steps for best results:
| Step | Description |
|---|---|
| 1. Grits base | Spoon ¾ cup of creamy grits onto plate forming a nest |
| 2. Positioning fish | Place 2 to 3 pieces of fried fish overlapping slightly |
| 3. Height and balance | Slightly elevate fish pieces for structure and crunch |
This method delivers a beautiful contrast between the soft grits and the crunchy fried fish, inviting us to dive in visually before tasting.
Adding Sauce and Garnishes
No fried fish and grits recipe is complete without a flavorful sauce and fresh garnishes. Drizzle a warm, savory sauce — such as a Cajun cream or tangy remoulade — around the edges or lightly over the fish for moisture and bold flavor.
Garnishing tips:
- Sprinkle fresh herbs like chopped parsley or chives for bright color and herbal notes.
- Add a lemon wedge to the side for an optional zesty squeeze.
- Dust with cracked black pepper or smoked paprika for a subtle spice layer.
Together these finishing touches create an enticing dish that balances crispy, creamy, spicy, and fresh elements perfectly. Our fried fish and grits plate is now ready to impress and satisfy.
Serving Suggestions
To fully enjoy our Fried Fish and Grits Recipe we recommend serving the dish immediately while the fish is crisp and the grits are warm and creamy. Here are some perfect serving tips to elevate this Southern classic:
- Plate Presentation: Start with a generous scoop of creamy grits spread evenly on the plate. Arrange the golden fried fish fillets on top in overlapping layers for a visually appealing look that invites tasting.
- Complement with a Sauce: Drizzle a flavorful sauce such as Cajun cream sauce, tangy remoulade, or spicy hot sauce over the fish. This adds moisture and an extra punch of flavor that pairs beautifully with the crispy fish and rich grits.
- Garnishes to Enhance Flavor and Appearance: Sprinkle freshly chopped herbs like parsley, chives, or green onions for a fresh herbal note. Add a few lemon wedges for diners to squeeze over the fish, balancing richness with bright acidity. A light dusting of smoked paprika or cayenne pepper can boost the visual appeal while adding subtle heat.
- Side Pairings: Consider these accompanying sides to round out the meal:
- Steamed or sautéed greens like collard greens or kale for a traditional Southern feel.
- Crispy bacon strips or sausage links for added heartiness.
- A simple salad of mixed greens with a light vinaigrette to add crisp freshness.
- Beverage Pairings: Serve with iced sweet tea, lemonade, or a chilled white wine such as Sauvignon Blanc or Chardonnay for a refreshing contrast.
Serving Temperature and Timing
| Component | Ideal Serving Temperature | Notes |
|---|---|---|
| Fried Fish | Hot (fresh from the fryer) | Maintains crispy texture |
| Grits | Warm | Creamy texture best when served immediately |
| Sauce & Garnishes | Room temperature | Adds balance and brightness without cooling |
Remember to serve the dish right away to preserve the contrast between the crunchy fish and the smooth, velvety grits. This attention to temperature and presentation ensures our Fried Fish and Grits recipe delivers the true Southern comfort experience every time.
Make-Ahead Tips
To enjoy our Fried Fish and Grits Recipe with maximum convenience and preserved flavor let’s explore smart make-ahead strategies that save time and maintain quality.
Prepare the Grits in Advance
Cooking grits ahead can streamline dinner prep without losing creaminess. Follow these steps:
- Cook the stone-ground grits according to the recipe instructions.
- Once cooked, stir in butter and cheese as desired, then let cool slightly.
- Transfer to an airtight container and refrigerate for up to 2 days.
- When ready to serve, gently reheat with a splash of milk or broth over low heat while stirring to restore their smooth texture.
Coat the Fish Ahead of Time
For the fish coating station:
- Season the fillets and dredge them through the flour and egg (or buttermilk) steps.
- Instead of the cornmeal coating, wait to apply that just before frying to ensure crispness.
- Place the pre-dredged fillets on parchment-lined trays and cover loosely.
- Refrigerate for up to 12 hours but avoid longer to prevent sogginess.
Sauce and Garnishes
The sauces and garnishes can be made up to 1 day ahead:
- Prepare remoulade or Cajun cream sauce and refrigerate in a sealed jar.
- Wash and dry fresh herbs; store wrapped in damp paper towels inside a sealed container.
- Slice lemon wedges just before serving for brightness.
Summary Table of Make-Ahead Components
| Component | Make-Ahead Time | Storage Tips | Reheating Instructions |
|---|---|---|---|
| Grits (cooked) | Up to 2 days | Airtight container in refrigerator | Reheat gently with milk/broth, stir well |
| Fish (dredged) | Up to 12 hours | Cover loosely in refrigerator | Apply cornmeal coating just before frying |
| Sauces (remoulade, Cajun cream) | Up to 1 day | Sealed jar in refrigerator | Serve cold or at room temperature |
| Herbs & Garnishes | Up to 1 day | Damp paper towel in airtight container | Prepare lemon wedges just before serving |
Tip: To preserve the signature crispiness of the fried fish, avoid coating with cornmeal too early and fry immediately after coating.
By utilizing these Make-Ahead Tips we can reduce last-minute effort and keep every layer of our fried fish and grits fresh, flavorful, and ready to impress.
Conclusion
Fried fish and grits is more than just a meal—it’s a celebration of Southern comfort and flavor. With the right ingredients, tools, and techniques, we can bring this classic dish to our tables with ease and confidence. Whether enjoyed for breakfast or dinner, it offers a satisfying blend of crispy and creamy textures that never disappoint.
By personalizing the seasonings and sides, we make the recipe truly our own. Embracing the make-ahead tips also helps us save time without sacrificing taste. This dish is sure to become a beloved staple in our kitchens, perfect for sharing with family and friends anytime.
Frequently Asked Questions
What type of fish is best for fried fish and grits?
White fish fillets such as cod, haddock, or catfish are ideal due to their mild flavor and flaky texture, which complement the crispy coating and creamy grits.
How do you get the fish coating crispy?
Pat the fish fillets dry, dredge them in seasoned flour and cornmeal, and fry them in oil heated to the proper temperature for a crispy, golden crust.
What kind of grits should I use?
Stone-ground grits are recommended for their rich texture and flavor. Rinse them before cooking to remove excess starch for a smooth, creamy result.
Can fried fish and grits be served for breakfast?
Yes, this versatile dish works well for both breakfast and dinner, offering a hearty and comforting meal any time of day.
What sauces pair well with fried fish and grits?
Cajun cream sauce or tangy remoulade are popular choices that add bold flavor and moisture, enhancing the dish’s overall taste.
How can I make fried fish and grits ahead of time?
Cook and store grits in an airtight container for reheating. Pre-dredge the fish and refrigerate, applying the coating just before frying. Prepare sauces and garnishes in advance.
What equipment is necessary for making fried fish and grits?
A heavy skillet or cast iron pan for frying, a medium saucepan for grits, mixing bowls for dredging, a whisk, tongs or spatula, and a cooling rack to keep fish crispy.
How do I keep the grits creamy and lump-free?
Cook grits over gentle heat while stirring consistently using a whisk or wooden spoon, ensuring smoothness and preventing sticking or lumps.
What are good side dishes for fried fish and grits?
Sautéed greens, crispy bacon, or a simple salad complement the dish well, adding balance and variety to the meal.
How important is serving temperature for fried fish and grits?
Serving immediately while the fish is crisp and the grits are warm is key to preserving the dish’s contrasting textures and delivering an authentic Southern comfort experience.