New Recipe: Fish & Grits

Each week as part of my duties with 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

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)

Fried Fish


  • 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


  1. 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.
  2. Drain the fish and add to breading to coat thoroughly. Fill a large frying pan with oil to halfway and heat to medium high.
  3. Flip fish once during frying, roughly 6 minutes on each side.
  4. Drain by placing fish onto a cooling rack over paper towels, lightly season at this point.

Quick Notes

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


  1. 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.
  2. Add the cheese and season. Continue cooking until cheese has melted and grits are tender.

Quick Notes

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.

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Stuart in 80 Words or Less
Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards
2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up
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