The Best Simple Fried Fish and Grits

Crispy Southern Fried Fish and Grits Recipe

Savor this Cajun fried fish and grits recipe! Crispy orange roughy over cheesy stone-ground grits is the ultimate Southern comfort meal.

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Seafood

Cuisine: Southern

Calories: 636

Ingredients Method Nutrition Notes

Ingredients

  

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• 1 cup Yellow Stone Ground Grits
• 3 1/2 cups Water
• 1/2 cup Evaporated Milk
• 1/2 teaspoon Himalayan Salt
• 2 tbsp Butter
• 1/2 cup Shredded Mozzarella Cheese
• 2 cups shredded sharp cheddar
• 1/4 cup Grated Parmesan Cheese
• 1 lb. Orange Roughy Fish
• 1 cup Louisiana Fish Fry New Orleans Style Seafood Breading Mix
• 2 Large Organic Eggs
• 2 tsp. chicken broth + 1 tbsp white wine vinegar (or apple cider vinegar) 
• 4 teaspoons Creole Seasoning
• 2 teaspoons black pepper

Method

 

1. Combine 3 1/2 cups water and 1/2 cup evaporated milk in a medium pot and bring to a boil. Add 2 dashes of sea salt, then slowly whisk in 1 cup stone-ground grits. Reduce heat to low and cook for 20-25 minutes while stirring constantly. Stir in butter, Parmesan, cheddar, and mozzarella until smooth, then maintain at a simmer.
2. Coat the bottom of a separate cast iron pan with olive oil and heat over medium heat.
3. Season both sides of the Orange Roughy with black pepper and creole seasoning, then set aside.
4. Whisk eggs and wine in a small bowl and place fish fry in a separate bowl. Dredge the seasoned fish in the egg mixture, then coat thoroughly with the breading. Fry the fillets in the hot oil for 3 minutes on each side.
5. Allow the fish to cool briefly, then serve on top of the cheesy stone-ground grits.

Nutrition

Calories: 636kcalFat: 20.4g

Notes

Grits Consistency: I have found that stone-ground grits vary in how much liquid they absorb, so I keep a little extra water nearby just in case they get too thick before the timer goes off.

Fish Substitutions: I used orange roughy for its buttery texture, but you can easily swap it for catfish or cod if those are easier for you to find at the market.

Frying Technique: I always fry my fish in batches to ensure the oil stays hot enough to create that beautiful golden crust without the fillets getting greasy.

Storage Insight: I recommend storing the fish and grits in separate containers because the grits will need a good stir with a splash of milk when you reheat them the next day.

Flavor Discovery: I discovered that adding the Parmesan along with the cheddar creates a salty depth that perfectly balances the spice of the Creole seasoning.

Equipment Tip: I swear by my heavy cast iron skillet for the fish because it maintains a steady heat that gives me a perfectly even fry every single time.

Breading Success: I make sure to let the breaded fish sit for just a minute before it hits the oil, which I have found helps the coating stick much better during the flip.

The Comfort of a Winter Morning

There is something about a gray, freezing February morning in Jersey City that demands a heavy, soul-warming breakfast. My teta Samira taught me that food is temperature management for the soul. When it is cold enough outside to see your breath in the kitchen before the oven kicks on, a bowl of cereal just isn’t going to cut it. You need heat. You need texture. You need fried fish and grits.

I remember the first time I tried to coordinate this meal. It felt like a panic attack. The fish was ready before the grits, so the fillets got soggy. Then I overcompensated, and the grits turned into a solid brick of cement while I waited for the oil to heat up. It was a disaster.

But I am a baker at heart. I look for ratios. I look for variables. Once I stopped treating this like a chaotic fry-up and started treating it like a technical bake, everything clicked. The “shatter-crisp” crust on the fish is just hydration management. The creaminess of the grits is just starch gelatinization. When you break it down like that, it is not just possible to get it right. It is guaranteed.

Selecting Your Variables: The Grits

Let me think through this for a second. If you are using instant grits, we need to have a talk. I know they are faster. I know they are easier. But in my kitchen, we do not do instant. The texture is just wrong. It is too smooth, too paste-like. It lacks character.

You want stone-ground grits. Period. They have a coarse, irregular texture that reminds me of the semolina I use for basbousa. They have bite. They have flavor that actually tastes like corn, not just cardboard. Because the germ is left in, they are perishable, so I keep mine in the freezer. That is a detail most recipes skip.

Here is what I am noticing with grit cookery. Most people use water. Don’t do that. Water is a wasted opportunity for flavor. I use a mix of chicken broth and heavy cream. The broth provides a savory backbone that salt alone cannot achieve, and the cream provides the fat needed to carry that flavor. It is the difference between a flat dough and a rich brioche. This savory liquid base is also the secret to a perfect grits and gravy recipe.

The Fish: Choosing the Right Fillet

You need a white, flaky fish that can stand up to the heat of the oil without disintegrating. I have seen this go both ways, but generally, you want something with a little structural integrity.

• Catfish: The classic choice. It has a distinct, slightly muddy (in a good way) flavor that pairs perfectly with the cornmeal.
• Whiting: A bit more delicate, very sweet. It fries up beautifully but you have to handle it with care.
• Orange Roughy or Tilapia: These are your blank canvases. If you are nervous about “fishy” flavors, start here.
• Cod: A bit thick for traditional Southern frying, but if you slice it into strips, it works.

I prefer catfish fillets. There is something about the way the meat flakes apart that feels right. Just make sure you pat them completely dry before you even think about seasoning them. Moisture is the enemy of the crisp.

The Science of the Crisp: Dredging and Frying

This is the detail that changes everything. Most people just dip the fish in cornmeal and throw it in the pan. Then they wonder why the coating falls off or gets soggy. You need a binder. You need a system.

I use a “Dry-Wet-Dry” method. It is similar to how I laminate dough, layer by layer.

1. The Seasoning Layer: Season the naked fish directly. Do not rely on the flour to carry the salt. The fish needs to taste good on its own.
2. The Binder: I use a buttermilk and egg wash. The acidity in the buttermilk tenderizes the fish proteins, while the egg creates a protein net that grabs onto the cornmeal.
3. The Crust: A mix of fine yellow cornmeal and a little bit of flour. The flour fills in the gaps between the cornmeal grains, creating a complete seal. If you use only cornmeal, oil seeps through the cracks.

Temperature matters more than time here. You want your oil at 350°F to 375°F. If it is too low, the fish acts like a sponge and soaks up the grease. If it is too high, the outside burns before the inside is cooked. Watch for the shimmer in the oil. When you drop a pinch of cornmeal in, it should sizzle immediately but not smoke.

Timing the Dance

The hardest part of fried fish and grits is the timing. Grits take patience. Fish takes speed. Here is how I work through the variables.

Start the grits first. Stone-ground grits need about 20 to 30 minutes of low, slow simmering to hydrate properly. While they are bubbling away (and please, keep a whisk handy to prevent lumps), you prep your dredging station.

Do not dredge the fish until the oil is hot. If you let the fish sit in the cornmeal for too long, the breading gets gummy. You want to go straight from the cornmeal to the hot oil. This ensures that “shatter-crisp” texture we are after.

Once the grits are thick and creamy, I stir in the cheese and butter, then cover the pot and remove it from the heat. They will stay hot for a good 15 minutes. That gives you the perfect window to fry the fish. Fried fish waits for no one. It needs to be eaten hot.

Common Fried Fish and Grits Mistakes

I have logged every batch failure since I started making this, and I see the same patterns over and over.

What Goes with Fish and Grits?

Since the main components are heavy, rich, and fried, you need acid and freshness to cut through the fat. That tracks with what I’ve seen in balanced flavor profiles.

I love serving this with a simple side of sautéed greens, like spinach or chard, with a squeeze of lemon. The bitterness of the greens balances the sweetness of the corn. A sharp, vinegar-based coleslaw is also fantastic. And honestly, you cannot go wrong with just a few lemon wedges and a bottle of hot sauce. The vinegar in the hot sauce wakes up the palate.

Frequently Asked Questions

Storage and Reheating

If you have leftovers, store the fish and grits in separate airtight containers in the refrigerator. They will keep for up to 3 days. I’m still working out the best approach for freezing grits, but generally, I avoid it as the texture can get grainy.

To reheat the fish, place it on a wire rack over a baking sheet and bake at 400°F for about 8 to 10 minutes. This restores the crunch. For the grits, put them in a saucepan with a little extra milk or broth and whisk gently over low heat until they are creamy again.

When you take that first crunchy, creamy bite, you’ll know exactly why this combination is legendary. It is worth the effort. Pour yourself an extra cup of coffee, sit down, and enjoy the slow morning. You’ve earned it.

For more inspiration, check out my Pinterest boards where I collect all my favorite comfort food ideas.

Reference: Original Source