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Close-up of Fish and Grits in a white bowl

Creamy Pan-Fried Fish and Grits

Print Recipe
Creamy Fish and Grits without the heavy cream! The crispy, crunchy exterior of this pan-fried white fish pairs perfectly with coconut milk-based grits.
Course Dinner
Cuisine American
Keyword Fish and Grits, Fish Dinner, Healthy, Southern Cooking
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2 servings
Author Marley Goldin

Ingredients

Grits

Fish

  • ½ pound of white fish
  • ¼ cup flour
  • 1 egg
  • ¼ cup Panko bread crumbs
  • ¼ cup crushed almonds
  • ¼ cup grated Parmesan
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon crushed red pepper

Sauce

  • 2 tablespoons coconut oil
  • 2 cloves garlic
  • 1 tablespoon tomato paste
  • 1 teaspoon Harissa paste
  • ¾ cup coconut milk
  • salt and pepper to taste
  • scallions for garnish

Instructions

  • Pour vegetable broth into a medium pot and bring to a boil. Add grits into boiling vegetable broth, cover, reduce to a low simmer and cook for about 20 minutes.
    2 cups vegetable broth, ½ cup uncooked grits
  • Meanwhile, set up three bowls: one with flour, one with beaten egg, and one with your mixture of Panko, Parmesan, Almonds, and seasonings.
    ¼ cup flour, 1 egg, ¼ cup Panko bread crumbs, ¼ cup crushed almonds, ¼ cup grated Parmesan, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon crushed red pepper
  • Dry your fish by blotting it in between two paper towels.
    ½ pound of white fish
  • Get a large frying pan fitted with a cover hot and add oil and garlic.
    2 cloves garlic, 2 tablespoons coconut oil
  • Cover your fish in flour first, then egg wash, then crust mixture. Repeat for both fillets, making sure the fish is completely covered.
  • Slowly lower your coated fish into the hot oil and garlic. Cover and fry for 5 minutes on both sides. Your fish should have a crispy, blackened crust.
  • Remove fish from your pan and set aside. Keep your pan over medium heat and add tomato paste, harissa, and 3/4 cup coconut milk. Stir occasionally until it thickens.
    1 tablespoon tomato paste, 1 teaspoon Harissa paste, ¾ cup coconut milk
  • Remove grits from heat and add 1/4 cup coconut milk. Whisk until your grits are nice and creamy.
    ¼ cup coconut milk
  • Pour sauce over grits and top with crispy fish and scallions.
    salt and pepper to taste, scallions for garnish

Notes

  • Any white fish will work with this recipe—catfish is pictured here.
  • Always pat dry the fish before coating it. It will help your flour, egg, Panko, Parmesan, and almond mixture stick.