Grouper & Grits
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| Grouper & Grits |
Anytime we spend a few hours at the beach Gordon says, "let's have seafood tonight!" It never fails. Grouper is one of my favorite fish because it's mild and versatile but then again I never really met a fish I didn't like. You can use any other similar fish for this recipe as well.
Living by the coast means we are fortunate to have access to fresh seafood all the time. It is truly a luxury that we do not take for granted. We always buy it fresh and local to support or local fisherman and fishmongers.
Ingredients:
1-1 1/2 lbs Grouper filet cut into fingers or grouper cheeks
Flour or a fish breader such as House of Autry
2 eggs
Cup of milk
1/2 cup of water
Oil for frying such as peanut oil
1 cup Stone ground grits such as Palmetto Farms (never instant)
Ingredients:
1-1 1/2 lbs Grouper filet cut into fingers or grouper cheeks
Flour or a fish breader such as House of Autry
2 eggs
Cup of milk
1/2 cup of water
Oil for frying such as peanut oil
1 cup Stone ground grits such as Palmetto Farms (never instant)
2 packages smoked sausage cut into chunks (optional but yummy)
1/2 cup cheddar cheese for grits
Butter, salt, pepper for grits according to package instructions and taste
Preparation:
Start by cooking your grits according to package instructions, adding cheese, salt, pepper, and a few tablespoons of butter to flavor after they thicken. Keep warm and stir often.
1/2 cup cheddar cheese for grits
Butter, salt, pepper for grits according to package instructions and taste
Preparation:
Start by cooking your grits according to package instructions, adding cheese, salt, pepper, and a few tablespoons of butter to flavor after they thicken. Keep warm and stir often.
Next, cut sausage into chunks. Add it to a pan and cook through, about 5-7 minutes total on medium high heat. Daddy likes it nice and browned.
Slice fish into strips.
Put your flour or breader in a bowl or shallow dish. I like to use a flat round pie dish.
Put your eggs, milk, water in a bowl and wisk together.
Add a good amount of oil to a large pan, enough to cover about half the fish.
Heat oil to a medium high. I sprinkle in some breader to see if it's ready.
Dip fish in egg mixture and then coat in breader. Repeat for all pieces.
Add fish to hot oil frying about 2 minutes per side and moving to a plate with paper towel lining to cool. Season fish while still hot with a little salt and pepper.
Plate dish by putting grits in a wide bowl and topping with grouper fingers and sausage.
Garnish with extra cheese, parsley, green onions, tomatoes or whatever else you like.
Slice fish into strips.
Put your flour or breader in a bowl or shallow dish. I like to use a flat round pie dish.
Put your eggs, milk, water in a bowl and wisk together.
Add a good amount of oil to a large pan, enough to cover about half the fish.
Heat oil to a medium high. I sprinkle in some breader to see if it's ready.
Dip fish in egg mixture and then coat in breader. Repeat for all pieces.
Add fish to hot oil frying about 2 minutes per side and moving to a plate with paper towel lining to cool. Season fish while still hot with a little salt and pepper.
Plate dish by putting grits in a wide bowl and topping with grouper fingers and sausage.
Garnish with extra cheese, parsley, green onions, tomatoes or whatever else you like.
