Fish and Grits

If you’re from the South, you’ve probably heard of fish and grits! If not, trust me; this is a dish you’ll want to try. This version includes flaky pan-fried white fish with a crispy breadcrumb coating seasoned with Cajun spices. It’s served over creamy, sharp cheddar cheese grits with a splash of hot sauce. This fish and cheese grits recipe is a must-try and is perfect for brunch or dinner!

If you’ve ever sat down at a diner on Fish Fry Fridays or visited a seafood market restaurant and ordered fried fish and creamy cheese grits, you know how delicious this combination is. I mean, move over shrimp and grits because tender, flaky white fish is the way to go! I must admit, running the kitchen on those all-you-can-eat nights was always the most hectic, but I loved dishing out all the fish you could handle. It’s a wonderful Southern tradition, and I’ve enjoyed making this dish countless times and am excited to share this fish and grits recipe with you!

In this version, I pan-fry the fish with a crispy breadcrumb coating instead of a flour dredge and deep frying. This method is simpler, uses less oil, and still creates something delicious, savory, and absolutely crave-worthy.

Why You’ll Love This Fish and Grits Recipe

• It’s seriously Southern comfort food at its best! Creamy cheese grits are the epitome of comfort food, and pairing them with crispy fried fish adds a touch of Southern goodness.
• Easy, easy, easy! The steps are easy to follow and the recipe comes together quickly, making it perfect for a fast weeknight meal.
• Perfect for Brunch: This dish’s combination of hearty, savory elements makes it an excellent choice. The creamy grits are reminiscent of classic breakfast fare, while the crispy fish adds a unique twist.

What’s the Best White Fish to Use?

When it comes to choosing the best white fish for a dish like fish and grits, you want a mild, flaky fish that can hold up well to pan-frying. Here are some excellent options:

1. Catfish (or its alternative, Swai): A Southern favorite, catfish has a distinctive flavor and a firm texture that holds up well to frying. It adds an authentic touch to this Southern dish.
2. Cod: Cod is a popular choice due to its mild flavor and flaky texture. It cooks quickly and pairs beautifully with the creamy grits.
3. Tilapia: Another mild-flavored fish, tilapia is budget-friendly and widely available. Its firm texture makes it easy to coat with breadcrumbs and pan-fry.
4. Haddock: Similar to cod, haddock has a slightly sweeter flavor and a firm, flaky texture.
5. Halibut: Although more expensive, halibut has a firm, meaty texture and a slightly sweet flavor that is ideal for pan-frying.
6. Snapper: Red snapper is another good option. It offers a slightly firmer texture and a mild, sweet flavor that complements the dish.
7. Barramundi: This was always a favorite choice on the market menu. Its slightly sweet and buttery flavor profile adds a delicious dimension. Its mild taste pairs well with the creamy grits. So, if you can find it at a market, it’s worth a try!

Each fish option will work wonderfully for fish and grits, providing a delicious and satisfying meal. Choose based on availability, personal preference, and budget to create your perfect dish.

Ingredients to Make Fish and Grits

For the Fish:

• White fish fillets: Choose a mild fish like catfish, cod, tilapia, or haddock. These fish have a delicate flavor that pairs well with the other components.
• Breadcrumbs: Provide that essential crispy coating. Use a fine breadcrumb so it adheres to the fish better or you could run panko breadcrumbs through a food processor to break them up a bit.
• Parmesan cheese (optional): Adds a touch of saltiness and depth to the breadcrumb coating. I prefer using freshly shredded or grated parmesan.
• Cajun seasoning, salt, and pepper: Essential seasonings to enhance the natural flavors.

For the Grits:

• Grits: You have a few options for the type of grits to use but the key is to cooking them until they are thick and creamy and then stirring in the milk and cheese before serving.
• Sharp Cheddar Cheese (not pictured): Its rich and tangy flavor is exactly what grits need. You should choose a cheese with a flavor you love, though, as grits can be bland, and the flavor will outshine them.
• Butter and milk: The combination helps achieve the perfect creamy grit consistency.

How to Make Pan-fried Fish and Cheese Grits

• Make the cheese grits: Boil water in a saucepan with a pinch of salt. Slowly stir in the grits and reduce the heat to low. Cover and cook, stirring frequently, until the grits are thick and creamy, about 20-25 minutes. Once the water has fully absorbed and the grits are puffed and tender, stir in the milk and shredded cheddar cheese until fully incorporated. Season to taste.
• Fry the fish: Lightly moisten the fillets with water and coat it in Cajun seasoning. Combine the breadcrumbs and parmesan (if using) and bread the fish by pressing lightly into the mixture to ensure the breadcrumbs stick. Cook the fish in a large skillet over medium heat with oil. Fry the fish fillets for 3-4 minutes on each side until brown and crispy.

Recipe Tips

• Consistency of Grits: If your grits become too thick, add more warm milk or water to reach your desired consistency.
• Use a whisk for making grits: The best way to prevent your grits from clumping while cooking is to vigorously whisk them when adding to boiling water and continue whisking every few minutes to achieve a creamier texture.
• Seasoning: Taste as you go! Both the grits and fish should be well-seasoned, but you can always adjust according to your preference. Also, grits can soak up some salt, so it’s best to start with adding it to the water before cooking and then reseasoning after adding in the remaining ingredients.

Frequently Asked Questions

What to serve with Fish and Grits

• Creamed Corn Muffins
• Jalapeno Cheddar Bread
• Southern Collard Greens
• Stewed Squash and Tomatoes

If you’re looking for a new dinner idea that’s quick to make and full of flavor, this Fish and Grits recipe is one to try! You can use your favorite mild and firm white fish to serve over some of the best cheesy grits.

More Southern Dinner Recipes

• Chicken and Dumplings
• Lentil Beef Stuffed Peppers
• Pan-fried Pork Chops with Gravy
• Ham and Bean Soup

Fish and Grits

Recipe by DiannaCourse: All Recipes, DinnerCuisine: SouthernDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

This Pan-Fried Fish and Cheese Grits recipe is the ultimate Southern comfort food, featuring crispy, tender white fish over creamy grits. Perfect for brunch or dinner.

Ingredients

• For the Fish

• 4 white fish fillets (such as catfish, cod, tilapia, or haddock)

• 1 cup breadcrumbs

• 1/4 cup shredded Parmesan cheese (optional)

• 1 tablespoon Cajun seasoning

• salt and pepper, to taste

• oil for pan-frying

• For the Cheese Grits

• 4 cups water

• 1 cup grits

• 1 cup shredded sharp cheddar cheese

• 2 tablespoons butter

• 1/2 cup milk

Directions

• Prepare the Cheese Grits
• In a saucepan, bring 4 cups of water to a boil. Add a pinch of salt. Slowly stir in 1 cup of grits, then reduce the heat to low. Cover and cook, stirring frequently, until the grits are thick and creamy, about 20-25 minutes.
• Once the grits are cooked, stir in the shredded cheddar cheese and butter until fully melted and incorporated. Pour in the milk and continue stirring until the grits reach your desired creamy consistency. Season with salt and pepper to taste. Keep warm while preparing the fish.
• Pan Fry the Fish
• Lightly moisten each fish fillet with water. and season the fillets evenly with Cajun seasoning, salt, and pepper.
• In a shallow dish, combine the breadcrumbs and grated Parmesan cheese (if using). Press each fish fillet into the breadcrumb mixture, ensuring an even coating on both sides.
• Heat oil in a large skillet over medium heat. Once hot, add the breaded fish fillets to the skillet. Fry the fish for 3-4 minutes on each side, or until golden brown and crispy. Once cooked through, remove the fish from the skillet and place on a paper towel-lined plate to drain excess oil.
• Spoon a generous portion of cheese grits onto each plate and top with a crispy fried fish fillet. Garnish with fresh herbs and hot sauce.