Oven Fried Fish and Grits. Place the vegetable pack on the same pan with the fish. Place the vegetable pack on the same pan with the fish. For a traditional fish fry menu, serve your golden brown and crispy fried catfish with cheese grits, coleslaw, french fries, and hush puppies.
The second draws a clear line between fried fish and fish fries. This camp considers frying fish an event, ordained to gather people. Southern Fried Fish and Grits makes for a hearty meal that is full of Southern flavor. You can cook Oven Fried Fish and Grits using 14 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Oven Fried Fish and Grits
- Prepare 1 of Cod Filet.
- You need 1 of Serving of quick cook grits.
- You need 1 of Zucchini Chopped into bite size pieces.
- Prepare A few of grape or cherry tomatoes.
- You need 1 of egg.
- It's 1/4 cup of milk.
- It's 1/2 cup of panko bread crumbs.
- You need 1 Tbsp of Flour (you can omit this if you like).
- It's of olive oil.
- You need of nonstick cooking spray.
- You need of Cajun seasoning.
- It's 1 Tbsp of heavy cream.
- You need 2 Tbsp of butter.
- Prepare To Taste of Salt & Pepper.
This recipe for fish and grits is sure to become one of your go-to breakfast recipes. If you already enjoy having grits for breakfast, then you are sure to enjoy this elevated version of the Southern classic. While cooking, season the other side with onion powder and a little bit of oregano if desired. Add a thin slice of butter on top of fish.
Oven Fried Fish and Grits instructions
- Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with foil and spray with cooking spray..
- Mix the egg and milk together and place your cod filet in it to soak while you prepare everything else (no longer than 15 minutes.).
- Place vegetables in a foil boat with a drizzle of olive oil and some salt and pepper. Then fold the foil tightly..
- Mix together flour, panko bread crumbs, and Cajun seasoning. take the cod out of the milk and egg and dredge in dry mixture. Then dunk back into the milk and eggs and again into the dry. Lay filet on baking sheet and spray with cooking spray..
- Place the vegetable pack on the same pan with the fish. Cook on the middle rack of oven at 425 degrees Fahrenheit for 20 minutes (or until fish is crispy and cooked through.).
- While your fish and veggies cook in the oven prepare the grits per packaged instructions. When they are almost done add the cream and butter and whisk well until smooth and creamy. Salt and pepper to taste..
- When fish is done remove from oven. Carefully open the foil pack. With a fork gentle burst the tomatoes (if not already.) This is what makes the sauce..
- Spoon your grits into a bowl. Top with some veggies and sauce. Then Place your Crispy fish on top..
I love most things on good grits, and this fish and grits recipe is a riff off Low Country shrimp and grits. Bacon, fresh tomatoes, some chanterelle mushrooms, which are in season in the South right now, green onions and lots of lemon. The tripetail itself is seared simply in bacon fat. The tripletail lived up to its reputation. Season flour with salt and pepper.