Southern Style: Fish & CHeese Grits with Bacon

Fried Fish

Use haddock, tilapia, roughy, or other similar fish for this tasty fried fish recipe.

Ingredients:

• 1 pound fish fillets, such as haddock, tilapia, cod, etc.
• oil for deep frying
• 1/2 cup flour
• salt and pepper to taste
• 1/4 teaspoon paprika

Preparation:

Pour 1 inch of oil in skillet; heat to 375°. Combine flour, salt, pepper, and paprika. Dip fish fillets into flour mixture. Fry fish for about 5 minutes on each side; remove to a platter.
Makes 3 to 4 servings.

• 5 cups water or chicken broth
• 1 teaspoon salt
• 1 1/4 cups uncooked quick-cooking grits*
• 1/2 (8-ounce) block sharp Cheddar cheese, shredded (about 1 cup)
• 1/2 (8-ounce) block Monterey Jack cheese, shredded (about 1 cup)
• 1/2 cup half-and-half
• 1 tablespoon butter 
• 1/4 teaspoon pepper

Preparation

1. Bring 5 cups water and salt to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits; bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes or until thickened. Stir in Cheddar cheese and remaining ingredients until cheese is melted and mixture is blended. Serve immediately.

Bacon Fried and sprinkled over the top.