Fried Fish & Shrimp over Grits

Southern comfort — crispy fried fish and shrimp over creamy stone-ground grits with a side of greens

40 minutes
4 servings
Fried Fish & Shrimp over Grits — photo 1
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Ingredients

  • 4 whiting or catfish fillets
  • 1/2 lb shrimp, peeled and deveined
  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon Cajun seasoning
  • 1 cup stone-ground grits
  • 4 cups water or chicken broth
  • 1/2 cup shredded cheddar
  • 3 tablespoons butter
  • Oil for frying
  • Salt and pepper to taste

Instructions

  1. 1

    Bring water or broth to a boil, whisk in grits, reduce heat and simmer 20-25 minutes, stirring often.

  2. 2

    Stir butter and cheddar into the finished grits; season and keep warm.

  3. 3

    Mix cornmeal, flour, and Cajun seasoning in a shallow dish.

  4. 4

    Pat fish and shrimp dry, season, then dredge in the cornmeal mixture.

  5. 5

    Heat oil to 350°F and fry fish 3-4 minutes per side until golden; fry shrimp 2-3 minutes.

  6. 6

    Drain on paper towels.

  7. 7

    Spoon grits onto each plate and top with the fried fish and shrimp. Serve with greens.

Liz's Tip:

Season the grits AND the dredge — grits go flat without enough salt.

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