Southern-Style Fish and Grits

Ingredients

For the Fish:

• 4 catfish or tilapia fillets

• 1 cup buttermilk

• 1 cup cornmeal

• ½ cup all-purpose flour

• 1 tsp paprika

• ½ tsp cayenne pepper

• 1 tsp garlic powder

• Salt and black pepper, to taste

• Vegetable oil, for frying

For the Grits:

• 1 cup stone-ground grits

• 4 cups water or chicken broth

• ½ cup heavy cream

• 2 tbsp butter

• 1 cup shredded sharp cheddar cheese

• Salt and pepper, to taste

Optional Garnish:

• Chopped green onions

• Hot sauce or Cajun cream sauce

• Lemon wedges

Instructions

1. Soak the Fish
   Pat fish fillets dry, then soak in buttermilk for 15–20 minutes. This helps tenderize and adds flavor.

2. Prepare the Coating
   In a shallow dish, mix cornmeal, flour, paprika, cayenne, garlic powder, salt, and pepper.

3. Fry the Fish
   Heat about ½ inch of vegetable oil in a skillet over medium-high heat.
   Dredge each fish fillet in the cornmeal mixture, pressing to coat.
   Fry until golden brown, about 3–4 minutes per side. Drain on paper towels.

4. Make the Grits
   Bring water or broth to a boil. Stir in grits, reduce heat to low, and cook until thick and creamy (about 20–25 minutes), stirring often.
   Stir in butter, cream, and cheese until smooth. Season with salt and pepper.

5. Assemble
   Spoon creamy grits onto a plate, top with crispy fish, and drizzle with hot sauce or Cajun cream sauce.
   Garnish with green onions and serve with lemon wedges.