IngredientsFor the Fish:4 white fish fillets (catfish, tilapia, or cod)1 cup buttermilk1 cup cornmeal½ cup all-purpose flour1 tsp salt½ tsp black pepper½ tsp paprika½ tsp garlic powderVegetable oil (for frying)For the Creamy Grits:1 cup stone-ground grits4 cups water or chicken broth1 cup whole milk3 tbsp unsalted butter1 cup shredded sharp cheddar cheese (optional)Salt and pepper to tasteInstructionsPrepare the Fish:SoakPlace fish in buttermilk and let soak 20–30 minutes.Season CoatingIn a shallow dish, mix cornmeal, flour, salt, pepper, paprika, and garlic powder.Heat OilHeat about 1 inch of oil in a skillet to 350°F (175°C).Coat & FryRemove fish from buttermilk, dredge in cornmeal mixture, pressing to coat.Fry 3–4 minutes per side until golden brown and cooked through.Drain on paper towels.
Fried Fish and Creamy Grits
