Ingredients
Method
- 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.
- Coat the bottom of a separate cast iron pan with olive oil and heat over medium heat.
- Season both sides of the Orange Roughy with black pepper and creole seasoning, then set aside.
- 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.
- Allow the fish to cool briefly, then serve on top of the cheesy stone-ground grits.
Nutrition
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.