Southern Fried Fish with Creamy Cheese Grits

Introduction

Southern Fried Fish with Cheese Grits is true comfort food straight from the heart of the South. Crispy, golden fried fish paired with rich, creamy grits makes a satisfying meal that works just as well for breakfast or brunch as it does for dinner. Simple ingredients, bold flavor, and a warm, home-style feel make this dish a timeless favorite.

Ingredients

For the Fried Fish

• 1½ pounds fish fillets (catfish, tilapia, or whiting)
• 1 cup yellow cornmeal
• ½ cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 cup buttermilk
• Vegetable oil, for frying

For the Cheese Grits

• 1 cup stone-ground or quick grits
• 4 cups water or milk (or half water, half milk)
• ½ teaspoon salt
• 2 tablespoons butter
• 1 cup shredded sharp cheddar cheese
• Black pepper, to taste

Instructions

Make the Cheese Grits

1. In a saucepan, bring water (or milk mixture) and salt to a gentle boil.
2. Slowly whisk in the grits. Reduce heat to low.
3. Cook, stirring often, until thick and creamy (about 10–15 minutes for quick grits or 20–25 minutes for stone-ground).
4. Stir in butter, cheese, and black pepper. Keep warm.

Fry the Fish

1. Heat oil in a deep skillet to 350°F (175°C).
2. In a shallow bowl, mix cornmeal, flour, salt, pepper, paprika, garlic powder, and onion powder.
3. Dip fish fillets in buttermilk, then coat evenly in the cornmeal mixture.
4. Fry fish in batches for 3–4 minutes per side, until golden brown and cooked through.
5. Transfer to a paper-towel-lined plate to drain.

Serve

• Spoon warm cheese grits onto plates.
• Top or serve alongside crispy fried fish.
• Finish with extra black pepper or hot sauce if desired.

Tips for Best Results

• Use catfish for the most traditional Southern flavor
• Keep oil at a steady temperature for extra-crispy fish
• Stir grits frequently to prevent sticking or lumps
• Add a splash of milk to re-loosen grits if they thicken too much

FAQs

Can I bake or air-fry the fish?
Yes. Bake at 425°F (220°C) for 15–18 minutes or air-fry at 400°F (205°C) for 10–12 minutes, flipping once.

Can I make the grits ahead of time?
Yes. Reheat gently on the stove with a little milk or water.

What cheese works best for grits?
Sharp cheddar is classic, but smoked cheddar, gouda, or pepper jack are great options.