Fish and Grits

Fish and Grits for One

Created December, 2014. Inspired by a breakfast dish served in a local's favorite breakfast spot on US-17 in Pawley Island, SC. They presented local fried flounder with a side of grits. This dish adds a sauce usually reserved for shrimp and grits.

1 T (15 ml) butter
1 T (15 ml) olive oil plus additional
1/2 c (125 ml) sliced mushrooms
1/4 c (60 ml) sliced green onions
1 T (15 ml) bacon crumbles, divided
3.5 oz (100 g) catfish filets (or other firm white fish), cut into shrimp-sized pieces
salt and pepper
flour
1/2 t (5 ml) minced garlic
1/2 c (125 ml) chicken or seafood stock
1 T (15 ml) lemon juice
1/4 t (2 ml) Louisiana red pepper sauce

4 oz (125 g) cheese grits or savory grits

Arrange the fish on a plate, season well with salt and pepper, and dust heavily with flour.     [Hint: A shaker jar filled with all-purpose flour is a handy cooking aid.] Mix to cover well, adding more flour until the fish no longer feels moist. Heat the butter and oil in a heavy 10-inch skillet, and saute the mushrooms for 5 minutes over medium-high heat. Add the green onions and half the bacon crumbles. Continue cooking about two minutes, adding more oil as needed. When sizzling hot, add the breaded fish pieces and garlic. Cook on one side for 2 to 3 minutes and turn to cook other side. When browned add the stock, lemon juice, and hot sauce. Heat for another two minutes, tossing gently, until the fish is cooked and the sauce has thickened. Serve over warm grits, garnish with the remaining bacon. Serves one.

Fried Grit Cakes

Fried Grit Cakes, Poached Egg, and Summer Fruits Salad

Recorded September 8, 2011.

1 recipe of cheese-onion grits with added sweet corn
canola oil
flour for breading

Pour the hot cooked grits into a well-greased 8 X 8 inch metal pan. Cover tightly and chill overnight. Heat a heavy nonstick skillet over medium high and add a small amount of oil. Cut grits into 9 squares, coat each on both sides with flour, and fry until nicely browned and crisp on both sides. Serve immediately. Top with poached or butter-steamed eggs, or sausage gravy. Serves up to 9.

 

Crook's Corner Shrimp and Grits

Shrimp and Grits is a Crook's Corner classic. The late Bill Neal influenced chefs across the South, and diners still enjoy this recipe at this landmark restaurant in Chapel Hill, NC. This tradition has been carried forward by Bill Smith. A lot of ingredients and steps, but quick, simpler than it looks, and worth the effort. Adapted from Southern Living magazine. Our recipe reverses from the traditional way of making grits. They come out lump-free.

Cheese Grits

2 c water
2 c chicken stock
3/4 c half-and-half
3/4 t salt
1 c white or yellow corn grits (not Quick or Instant)
3/4 c shredded cheddar cheese
1/4 c grated Parmesan cheese
2 T butter
1/4 t white pepper

Shrimp Sauce

3 bacon slices
1 lb medium-size saltwater shrimp, peeled and deveined
1/4 t black pepper
1/8 t salt
1/4 c all-purpose flour
1 c sliced mushrooms
1/2 c chopped green onions
2 garlic cloves, minced
1/2 c chicken stock
2 T fresh lemon juice
3/4 t Louisiana pepper sauce
lemon wedges

Stir the first five ingredients together in a medium saucepan and bring to a fast simmer. Cook over medium heat, stirring occasionally, until just thickened. Off heat, stir in final four ingredients, cover, and keep warm.
Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside.
Sprinkle shrimp with pepper and salt; dredge in flour. Sauté mushrooms in hot drippings in skillet 5 minutes or until tender. Add green onions, and sauté 2 minutes. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly brown. Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet.
Serve shrimp mixture over hot cheese grits. Top with crumbled bacon; garnish with lemon wedges. Serves 4.

Eggs Bubba II

Conceived March, 2011

1/2 c Cheese-Onion Grits
1 Perfectly Poached Egg
1 T Hollandaise sauce (see Note)

Place the grits in the center of a small plate. Push in the center to make a nest. Flip the poached egg into the nest, and top with hollandaise.
Note: Trader Joe's® sauce is delicious. The real thing. Convenient and cheap. 1/2 lb is only 3 bucks = 10 cents/serving.

Cheese-Onion Grits

Inspired by Elmo Barnes' 'world's best grits' as served at Cousin Martha's B&B in Beaufort, NC. First prepared January, 2010. A novel, lump-free method was introduced in April, 2020.

1/2 small yellow onion, diced
1 T olive oil 
1 c water
1 c milk
1/2 t salt
1/2 cup stone-ground grits
1/2 c grated sharp cheddar cheese
2 T grated parmesan cheese
pepper to taste

Saute the onion in the oil over medium heat in a medium saucepan until lightly browned, about 5 minutes. Add the water, milk, grits and and salt and bring to a fast simmer with constant stirring. Cook over medium heat until the mixture thickens to a creamy texture, stirring frequently, about 10 minutes. Lower heat as needed to control splatter. Off heat, stir in the cheddar cheese until well combined and then the parmesan. Serve at once. Serves 4, as part of a 'country breakfast', sausage, grits, fried eggs, coffee, and OJ. Variation: Saute the kernels and cream from a large ear of sweet corn with the onions.