A Southern classic that never disappoints — Fish and Grits! Crispy, golden fried fish served over creamy, buttery grits makes for the ultimate comfort meal. Whether it’s breakfast, brunch, or dinner, this dish brings warmth, flavor, and that soulful homemade goodness to your table.

Ingredients:

For the Fish:

4 white fish fillets (catfish, tilapia, or cod)

1 cup cornmeal

½ cup flour

1 tsp paprika

1 tsp garlic powder

½ tsp cayenne pepper (optional)

Salt and black pepper, to taste

1 cup buttermilk (or milk)

Vegetable oil, for frying

For the Grits:

1 cup quick-cooking grits

4 cups water or chicken broth

2 tbsp butter

½ cup shredded cheddar cheese (optional)

Salt and pepper, to taste

Optional toppings:

Lemon wedges

Hot sauce

Chopped parsley or green onions

Instructions:

Prepare the grits:

In a medium saucepan, bring water or broth to a boil.

Stir in grits, reduce heat, and cook for 5–7 minutes until thickened.

Stir in butter, cheese (if using), salt, and pepper.

Keep warm while preparing the fish.

Prepare the fish:

Pour buttermilk into one bowl.

In another bowl, mix cornmeal, flour, paprika, garlic powder, cayenne, salt, and pepper.

Dip each fish fillet into buttermilk, then coat it in the cornmeal mixture.

Heat oil in a skillet over medium-high heat.

Fry the fish for 3–4 minutes per side, until golden and crispy.

Remove and drain on paper towels.

Assemble the dish:

Spoon creamy grits into bowls or plates.

Top with crispy fried fish.

Add a squeeze of fresh lemon juice and garnish with parsley or green onions.

Serving Tip:

Serve with hot sauce or a drizzle of honey butter for that perfect balance of spice and sweetness!