Creamy Pan Fried Fish And Grits Food

CREAMY PAN-FRIED FISH AND GRITS

Steps:

• 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.
• Meanwhile, set up three bowls: one with flour, one with beaten egg, and one with your mixture of Panko, Parmesan, Almonds, and seasonings.
• Dry your fish by blotting it in between two paper towels.
• Get a large frying pan fitted with a cover hot and add oil and garlic.
• 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.
• Remove grits from heat and add 1/4 cup coconut milk. Whisk until your grits are nice and creamy.
• Pour sauce over grits and top with crispy fish and scallions.

FRIED GRITS

Steps:

• Add water and salt to a saucepan; bring to a boil; stir in grits.
• Cook grits until done, following the package directions.
• Remove saucepan from heat.
• Add in bacon and 1 tablespoon butter; stir until the butter melts.
• Pour grits into a greased 8 1/2 x 4 1/2 inch loafpan.
• Cool; cover and chill in the refrigerator overnight.
• Remove grits by turning the pan over; cut loaf into 1/2 inch slices.
• Melt remaining 1/4 cup butter in a large fry pan.
• Fry slices over medium heat for 5-7 minutes or until lightly browned, turning once.