Fish and Grits
"... and if you like fish and grits and all that pimp shit everybody let me hear you say oh yea ah." Soul Food, or Black American Classic Cuisine, as I like to call it (ha), is really one of my favorite foods to eat. The problem is, I never really had any traditions around Soul Food while growing up . Sure, my family ate it often enough, but it was never a big deal, it was just what we had for dinner every now and then. Keeping that in mind, I am not a Soul Food purist or traditionalist by any stretch. I like to improvise. This Fish and Grits (Pimp Sh*t) recipe is just that. The fish is fried very simply using a cornmeal breading and the grits have been seasoned with a rosemary and chive herb butter that I made a few days prior.
Fried Fish
Ingredients (Serves 2)
1 lb of dover sole (or catfish)
2 cups of corn meal
2 tbsp of cajun seasoning
1 tbsp of garlic powder
1 tbsp of black pepper
canola oil for frying
Directions
1. Preheat oven to 200 degrees
2. Spread corn meal in a shallow dish
3. Season cornmeal with cajun spice, garlic powder, and black pepper
4. Heat oil in a heavy cast iron skillet over medium heat
5. Using a paper towel, remove the excess moisture from the fish (this will reduce the splattering when the fish is placed into the hot oil)
6. Bread the fish fillets by pressing each piece into the cornmeal on both sides until evenly coated
7. Fry fish in hot oil until it is golden brown
8. Remove to a sheet tray lined with paper towels and keep warm in the oven
Cheesy Herb Grits
Ingredients
2 to 3 tablespoons of rosemary and chive herb butter*
* Take a stick of unsalted butter and bring to room temperature. Stir in fresh chopped rosemary, chives and 1-2 teaspoons of salt. Then, using a piece of plastic wrap roll into a log and allow to harden in the fridge. In addition to using in the grits, use it on fresh bread, on top of meat or fish to add extra rich flavor.
2 1/2 cups of heavy cream (or half and half)
1 cup of chicken stock (or water)
2 cups of grits
1/2 cup sharp cheddar
Directions
1. Bring heavy cream and chicken stock to a simmer
2. Stir in grits, along with herb butter
3. Reduce heat to low and stir constantly until grtis begin to thicken but remain smooth; if they begin to get too stiff just add more liquid and continue stirring so that the consistency is creamy and smooth
4. Stir in cheese
5. Salt to taste
Serve a few pieces of hot fish on top of a small mound of grits and enjoy!
