![]() The grits will cook for 20-25 minutes to reach the desired texture and creaminess. How to make fried fish and grits:įirst, you’ll want to start with your grits since these take the longest to prepare.Īdd your grits to a boiling pot of water, evaporated milk, and sea salt. For authentic Southern-style grits, I recommend sticking to the stone-ground variety. Yellow grits tend to have more flavor (to me) than white grits and pack a hint of sweetness that you won’t find in white grits.įor my grits, I chose Palmetto Farms Yellow Stone Ground Grits. Cuisine Fried Seafood, Seafood, soul food, Southern, Southern American, Whiting Fish Servings 6 people Ingredients 2 lb Fish Fillet whiting, cod, catfish salt and pepper for taste vegetable oil for frying Flour Mixture ¾ cup cornmeal 1 tbsp all purpose flour ½ tsp garlic powder ¼ tsp cayenne pepper salt and pepper for taste Instructions. Yellow and white grits are made using different types of corn. And what about yellow versus white grits? ![]() Stone grits take the longest to cook and instant grits are the fastest.Īnd because stone-grits are much coarser, they are ideal and perfect to hold up to the extra ingredients, like cheddar cheese, in this recipe. The finer the grits are ground, the quicker they will cook. Regular grits have a medium coarseness where quick and instant grits are ground fine. And the coarseness scale just decreases from there. This is the way grits were enjoyed back in the day. Stone-ground grits are made from whole corn kernels and are not overly processed like other types of grits. I place grits into four main categories by their texture: stone-ground, regular, quick, and instant. What type of grits should I use and what is the difference? Other “white flaky fish” alternatives that would work well include cod, trout, bass, grouper, and red snapper. Ingredients you’ll need to make fish and grits: What type of fish should I use?įor my fish and grits, I went with southern fried (and Cajun flavored) fresh Orange Roughy fish.
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