Southern Fish-N-Grits
"This dish right here is pure nostalgia for me. It’s the kind of plate that takes you home before you even taste it — that crisp fish, that rich buttery grit base, and that first bite that makes you slow down. It’s soulful, comforting, and still elegant when you build it with intention. I learned early that great food doesn’t have to be complicated — it just has to be done right."
Ingredients
- For the Fish
- For the Grits
Directions
- Pour buttermilk into a bowl and submerge the fish fillets. Let them soak for 15–20 minutes while you prepare the grits.
- In a saucepan, bring the chicken stock to a simmer. Slowly whisk in the grits, reduce heat to low, and stir frequently for 40–45 minutes until creamy and smooth, adding a splash of hot water if they get too thick. Stir in the heavy cream, butter, and cheese. Season with salt and pepper, then keep warm.
- In a shallow dish, mix cornmeal, flour, garlic powder, onion powder, paprika, cayenne, salt, and pepper.
- Heat vegetable oil to 350°F in a cast-iron skillet. Remove the fish from the buttermilk, letting excess drip off, then dredge in the seasoned cornmeal mixture.
- Fry each fillet for 3–4 minutes per side, or until golden, crispy, and the fish flakes easily (145°F). Drain on paper towels.
- Spoon the creamy grits into a bowl, top with the fried fish, and finish with a drizzle of melted butter or hot sauce for that final touch.
Chef Moe’s Tip
"Don’t rush your oil — 350°F is that sweet spot where the fish gets crispy but stays tender. Let the grits cook slow; they’re the foundation, not the filler. And if you really want to elevate it, squeeze a little lemon over the fish before plating. That acidity brings everything to life."
