This photo was originally posted during a confessional about my holiday indulgences…I called it Fried Goodness.

Fish & Grits is a breakfast specialty that my mother is an expert at preparing.  She fries fish and green tomatoes, and serves them with grits for breakfast.  I remember enjoying this mostly during the summer months or if company came to town.

Anyway, one of my facebook friends gave me the best compliment and expressed interest in the recipe.  I planned to send her a message this morning with the recipe but, having the fortune of a snow day for my husband and daughter, coupled with the fact that I have fish and grits on hand, I figured that I’d do a full on “How To” post.

Melissa J., my family thanks you 🙂

Recipe & directions on next page…

Before you get started, it’s best to prep the seafood…
For example: De-vein shrimp, cut fish into chunks, rinse all pieces and place in egg white mixture (1 egg white beat with 1/2 cup cold water)

Tilapia chunks in egg white mixture, seasoned with Lawry’s

Then, start your grits…

Add grits to boiling water, milk, butter & salt…cook covered, low and slow

Grits
Makes about 1 1/2 cups
1/2 cup Quick Grits…pay no attention to the “cooks in 5 minutes”, they’re going to take at least 12-15 minutes
1 cup water
1 cup milk
3 tablespoons unsalted butter, divided
1/2 teaspoon salt
In a saucepan, bring water, milk, 2 tablespoons butter, and salt to a boil.  Stir in grits, removing any lumps.  Allow to return to a boil and reduce heat to very low.  Cover and allow to cook for 12 -15 minutes. (fry seafood while grits cook)  Remove from heat and stir in remaining 1 tablespoon of butter.  Serve immediately with the fish/seafood.

Dredge “prepped” fish/seafood in seasoned flour mixture

Start frying process with the fish, after golden, flip and add other seafood

Drain on paper towels

Don’t forget to stir that last tablespoon of butter into the grits…You’re ready to plate up 🙂

Ready to fry?
You will need:

1-1 1/2 lbs(total) Fish and or Choice of Seafood…Shrimp, Oysters, Scallops, etc.
1 egg white
1/2 cup cold water
1/2 teaspoon seasoned salt, I use Lawry’s
1 cup all-purpose flour
2 heaping tablespoons self-rising baking mix, pancake or bisquick will do
1/2 teaspoon onion powder
1/4 teaspoon lemon pepper
1/4 teaspoon salt or seasoned salt
1/4 teaspoon hot paprika
Cooking oil

In a bowl, beat egg white with cold water until completely mixed.  Add fish/seafood, set aside until ready to fry or if that time is longer than 30 minutes away, refrigerate until ready to use.  When ready, using a heavy skillet, heat oil on medium high heat.  Drain egg white mixture from fish/seafood.  Sprinkle with 1/2 teaspoon seasoned salt.  In a shallow dish, mix flour, baking mix, onion powder, salt, lemon pepper, and paprika.  Dredge fish/seafood in the flour mixture.  Starting with fish, cook until golden on one side, about 4 minutes. Flip fish and add remaining seafood to skillet.  After about 2 minutes, flip seafood.  Remove fish and seafood after an additional 2-3 minutes, to a paper towel lined dish.