This comforting fish and grits recipe is a fusion of soft, buttery grits topped with perfectly seasoned, golden-brown fish. It’s a classic Southern dish that delivers a warm, satisfying meal with a taste of home.
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Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
I love eating grits for breakfast and dinner, and I’m known for pairing my favorite seafood with them. Hence, I’m sharing this easy fish and cheesy grits recipe. Shrimp and grits have gotten all the praise recently, but fish and grits are also mighty good.
My recipe is one I’ve been making for years. I cook stone-ground grits on a stove, with milk to make them creamy and cheese to provide extra flavor. I then pan-sear my fish after it’s been seasoned. Pair these together, and each bite will be amazingly delicious.
Ingredients for Fish and Grits
- Grits – Stone-ground grits, water, milk, cheddar cheese, unsalted butter, salt, and black pepper.
- Fish – white fish, paprika, onion powder, garlic powder, salt, and black pepper.
- Garnish – Lemon for squeezing over the fish and parsley if desired.
- Oil – for frying the fish
How to make Fish and Cheese Grits
Bring the water and milk to almost a boil in a large saucepan.
Whisk in the grits to prevent any lumps. Reduce the heat to low, cover, and simmer, stirring frequently to prevent sticking, for about 20 to 25 minutes until the grits are thickened and tender.
Remove from heat and stir in the cheddar cheese, butter, salt, and black pepper until smooth and creamy. Cover and set aside.
Meanwhile, in a small bowl, mix together paprika, onion powder, garlic powder, salt, and black pepper.
Season both sides of the fish fillet with the spice mixture.
Heat a large skillet over medium heat and add enough olive oil to coat the bottom.
Once the oil is hot, add the fish filets. Cook for 3 to 4 minutes on each side or until the fish is golden and flakes easily with a fork. The exact cooking time will depend on the thickness of the fillets.
When ready to serve, spoon the creamy grits onto plates or bowls. Top with the cooked fish fillets. Serve with lemon wedges for squeezing over the fish. Garnish with parsley if desired.
Where did Fish & Grits originate?
Fish and grits is a dish similar to shrimp and grits. It comes from the Southern United States. The dish is inspired by the culinary traditions of the coastal Lowcountry region. This region spans from South Carolina to Georgia.
This dish reflects a blending of influences from the indigenous peoples of the area, European settlers, and enslaved Africans who brought traditional cooking techniques and flavors with them.
What type of fish should I use?
I prefer to use white fish, like cod or tilapia, when making this dish because their mild flavor and flaky texture complement the creamy richness of the grits beautifully.
Flavor Variations
This dish is excellent, but if you want to change it up, add a pico de Gallo to the fish and grits for an extra layer of flavor. Change up the cheese in the grits recipe, and make a gouda grits base instead.
How to make ahead and store
To make fish and grits ahead of time and store them effectively, you can follow these steps:
- To prepare the grits, allow them to cool, then store them in an airtight container in the refrigerator. They can be kept for up to 4 days.
- Cook the Fish: For the best texture, cook the fish fresh when you plan to serve it. If you need to prepare it in advance, cook the fish completely. Let it cool, then store it separately from the grits in the refrigerator. It’s best consumed within 2-3 days.
- Reheating: To reheat the grits, add milk or water to loosen them up, as they will have thickened in the fridge. Warm them over low heat, stirring frequently until heated through. For the fish, reheat it in an oven at 275°F (135°C) until just warmed through to avoid drying it out. This gentle reheating will help maintain the fish’s moisture and texture.
- Assembling the Dish: Once both components are heated, you can assemble your dish as usual. This method ensures that the grits and the fish maintain their quality as much as possible.
Expert Tips
- For the best texture of grits, I strongly suggest stone-ground grits for this recipe. You can also use other types of grits, such as instant or quick-cooking if you’re short on time. However, stone-ground grits offer a creamier and more authentic texture, enhancing the dish’s overall richness.
- Feel free to season the fish as you please. Other options are to use blackened seasoning or cajun seasoning.
I hope you like this fish and grits as much as we do. Looking for more grits recipes? Try these out:
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Fish and Grits Recipe
Ingredients
For the grits
- 1 cup stone-ground grits
- 2 cups water
- 2 cups milk
- ½ cup shredded sharp cheddar cheese
- 1 Tablesoon unsalted butter
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Fish
- 4 white fish fillets about 4 ounces each
- 1 teaspoon of each paprika, onion powder, garlic powder, salt, black pepper
- Olive oil for frying
- Lemon wedges to serve
- chopped parsley optional garnish
Instructions
Prepare the Grits
- In a large saucepan, bring the water and milk to a boil.
- Whisk in the grits to prevent any lumps. Reduce the heat to low, cover, and simmer, stirring frequently to prevent sticking, for about 20 to 25 minutes until the grits are thickened and tender.
- Remove from heat and stir in the cheddar cheese, butter, salt, and black pepper until smooth and creamy. Cover and set aside.
Prepare the Fish
- In a small bowl, mix paprika, onion powder, garlic powder, salt, and black pepper.
- Season both sides of the fish fillets with the spice mixture.
- Heat a large skillet over medium heat and add enough olive oil to coat the bottom. Once the oil is hot, add the fish fillets. Cook for 3 to 4 minutes on each side or until the fish is golden and flakes easily with a fork. The exact cooking time will depend on the thickness of the fillets.
- Spoon the creamy grits onto plates or into bowls. Top with the cooked fish fillets.
- Serve with lemon wedges for squeezing over the fish.
Notes
- For the fish, ensure your skillet is hot before adding the fillets to get a nice sear.
- If you prefer, you can add other seasonings to the grits, like a pinch of cayenne for heat or some chopped herbs for freshness.