New Recipe: Fish & Grits
Each week as part of my duties with TheKitchenHotline.com I plan a full menu of meals that feed a family of four for an entire week. Each day’s menu feeds the family three meals plus a snack for the kiddies. These recipes need to be relatively easy to allow more quality time for the family to spend together. Another part of my charge is to come up with healthy recipes. Each week I will share one of these recipes with you. Here’s this week’s:
Fish & Grits
Any fish is good like catfish, flounder, etc. You can use fillets or whole fish like the fresh caught bream pictured.
Diet (other): Reduced fat
Number of servings (yield): 4
Meal type: breakfast or dinner
Culinary tradition: USA (Southern)
- 2 Lbs Fresh white fish
- 2 Btls Pale beer
- 1 cup Stone ground cornmeal
- ½ cup Masa Harina
- To taste Cajun seasoning or salt and pepper
- Ample Coconut oil
- Marinate the catfish in beer for 1 to 2 hours. In a large bag or fish breader combine cornmeal, masa, and Cajun Seasoning to taste and shake well to mix.
- Drain the fish and add to breading to coat thoroughly. Fill a large frying pan with oil to halfway and heat to medium high.
- Flip fish once during frying, roughly 6 minutes on each side.
- Drain by placing fish onto a cooling rack over paper towels, lightly season at this point.
Frying in coconut oil is extremely healthy – in fact it is healthier than grilling.
Quick Cheese Grits
- 1¼ cup Water
- 1 cup Fat free evaporated milk
- ½ cup Quick grits
- 4 oz Velveeta or similar cheese-food
- Taste Salt and pepper
- In a saucepan add grits to boiling water. Reduce the heat to medium-low and add the evaporated milk. Bring to a simmer, cover, cook 13 minutes.
- Add the cheese and season. Continue cooking until cheese has melted and grits are tender.
The evaporated milk will make these some of the creamiest grits you’ve ever had without adding fat.
Replace the cheese in the recipe with more pungent cheeses like pecorino romano or smoked cheddar.