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Fried Tilpia with Shrimp and Grits
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Fried Tilapia, Shrimp and Grits

Course Brunch
Cuisine American
Keyword Fried Fish and Grits
Total Time 45 minutes

Ingredients

Grits

  • 1 cup Quick Grits
  • 3 cups Chicken Broth
  • 1 cup Heavy whipping cream
  • 1/2 stick Butter
  • Salt
  • Pepper

Fried Tilapia

  • 4 Tilapia Filets
  • 3 cups Flour
  • 3 tsp Old Bay seasoning
  • 3 tsp Garlic powder
  • 2 tsp Onion powder
  • 1 tsp Creole seasoning
  • 2 Eggs
  • 1 cup Buttermilk
  • 1 qt Oil for frying

Shrimp

  • 1 lb Shrimp peeled and deveined
  • 6 slices Bacon
  • 1 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/2 tsp Old Bay seasoning
  • 1/4 tsp Creole seasoning
  • 1 tbsp Lemon juice
  • 1 tbsp Garlic minced
  • Parsley fresh

Instructions

Grits

  • In a medium sauce pan, bring the chicken broth to a boil. Add in the grits and turn down the heat medium. Stir occasionally until the broth is absorbed and the grits are smooth and not clumpy.
  • Cut the heat down to low. Add in the heavy whipping cream, butter and mix until fully combined. Add in the cheese and mix until combined.

Shrimp

  • Pat dry your shrimp. Add the shrimp to a medium bowl and seasoning with garlic powder, onion powder, old bay seasoning. Mix until fully coated.
  • In a large skillet over medium heat cook the bacon until crispy. Leave the drippings in the pan. Once cool crumble into small pieces.
  • In the same skillet the bacon was cooked in, on medium heat add the shrimp and minced garlic. Cook for 2 minutes on one side then flip the shrimp over. add in the lemon juice and stir. Cook the shrimp for another 2 minutes or until fully pink. Top with parsley.

Fried Tilapia

  • Pat dry the tilapia. Season both sides of the tilapia with old bay seasoning. This should take about 2 tsp worth to do.
  • Whisk the eggs and milk in a large bowl.
  • In another large bowl whisk together the flour, 3 tsp old bay seasoning, garlic powder, onion powder and creole seasoning.
  • Take on of the season tilapia filets and dip into the flour mixture. Make sure that the flour is fully coated on the filet, then shake off the excess. Now fully emerge the filet in the egg and milk mixture. Allow the excess to drip off. Now dip the filet back into the flour mixture, ensuring that its fully covered in flour. Then sit to the side in a plate. Continue until all filets are done.
  • Once the oil is hot, fry tilapia for 3 - 5 minutes on each side or until fish is browned and crispy. Drain off excess oil.
  • If the grits have gotten stiff add in more heavy cream and stir until fully combined and smooth. Add the grits to a bowl and top them with fried tilapia, shrimp, bacon pieces and fresh parsley.