Tender fish fillets, perfectly seasoned with a smoky Cajun blend, are paired with creamy grits for a dish that’s as comforting as it is bold.

Any self respecting southerner knows that grits is a traditional side dish with fish - most commonly fried fish. Here you've got a recipe that's actually created to marry the fish and the grits.
Fish filets are cooked in a skillet with Cajun, Creole or blackened seasoning. Make your favorite style grits and top with the fish and optional pan sauce from where you cooked the fish.
This Cajun-style fish and grits recipe brings a spicy flavorful twist to a Southern classic.
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Ingredient notes:
This recipe is super flexible and can be adapted to what you have on hand and what's in your pantry and fridge.
Besides the fish and the grits you'll need the below ingredients:

We've made plain grits using the "quick" 5 minute type and whole milk for creaminess. We do not recommend using instant grits. If you want to go all out you could make pimento cheese grits like we do with our chicken and grits recipe. If you prefer stone-ground grits, by all means make them. Likewise we prefer white grits, but if you like yellow that's fine.
For the seasoning on the fish we use a fairly light dusting of our blackened seasoning blend. We like that you can control the salt and heat level to your preference. It's also easy to make a batch to keep on hand. If you're in a hurry, you can use a store-bought version of Cajun seasoning or Creole seasoning like Tony Chachere.

The fish can be any firm flaky white fish. One of our favorites is mahi mahi, but you could also use grouper, red snapper or any other with fairly thick filets. Since you're pan frying you don't want a thin fish that would fall apart, like tilapia.
If you made a fish dinner the night before, this is a great use of leftover fish!
See recipe card for full ingredient list and quantities.
Steps for making fish and grits
- Make the quick grits and set aside to keep warm.
- Brush fish filets with vegetable oil and sprinkle with seasoning.
- Heat remaining oil in a skillet over medium heat to medium-high heat.
- Cook fish in the hot oil for a couple of minutes (2-3 minutes per side) or until centers are firm and opaque and golden brown on the surface.
- If making a pan sauce deglaze your pan with white wine or chicken broth scraping the bottom of the pan and the sides.
- Put a serving of grits on a plate or in a bowl. Top with fish and if desired, spoon a little bit of pan sauce on top.
- Garnish if desired with chopped parsley, green onions or lemon wedges.

Expert tips
- Use the long cooking type of grits if you like. We usually have on the hand the 5 minute type (not instant) and that's what we use. We use whole milk for this recipe but you could use skim, 1%, 2% or even half and half.
- Use a skillet that is not non-stick like a cast iron pan. You want some of the seasoning and bits of pan-fried fish to stick to the pan if you're making pan sauce.
- We find a temperature of between medium and medium high to be the sweet spot, but your cooktop may vary.
- The skillet for the fish gets pretty hot so we do not recommend using olive oil, but instead a high heat type oil like canola or safflower.
Variations
- You could make this recipe with your protein of choice. You could use Cajun shrimp, scallops or chicken (we've got the recipe for chicken and grits here and pork chops here).
- If you like a lot of spice, make it a true blackened recipe by going heavier with the seasoning.
- If you like creamy cheese grits but don't want to go the pimento cheese route just toss in a little sharp cheddar cheese and stir until it melts. If you just like buttery grits you can do the same with about two tablespoons of butter.
FAQ's about Fish & Grits
Milk will make your grits creamier and half and half or heavy cream will make them even creamier. That being said, we have served grits made with water hundreds of times and we still love them.
Yessir, it surely is. Though popular in many parts of the south, it is most popular in areas near the coast (like right here in Coastal Georgia) due to the abundance of fresh seafood.
They are believed to have first been served in Charleston, South Carolina.
Storing
If you have leftovers, it's best to store the fish and grits separately. If you've made the pan sauce store it separately too. It will all keep in airtight containers and refrigerated for 4-5 days.
Grits reheat best on a stovetop over medium low heat, stirring and adding more liquid as needed. The fish is best heated on a stovetop in an open skillet. The pan sauce will heat nicely in the microwave or on a stovetop.
For just one serving and to make it extra easy go ahead and assemble in an airtight container and when you're ready just microwave it. As long as you cover it with a paper towel it's going to be fine. With the pan sauce added it won't be quite as pretty as when freshly assembled, but it's still delicious.

Need some ideas of what to serve with your fish and grits?
Any of the dishes below would be fabulous!
- Summer Slaw
- Baked Tomato Slices
- Corn Souffle Casserole
- Squash Fritters
- Crustless Tomato Pie
- Crustless Squash Pie
📖 Recipe

The Best Fish and Grits Recipe
Ingredients
- 6 cups cooked grits can use Pimento Cheese Grits recipe below
- 1⅓ pounds fish filets
- 1 Tablespoon vegetable oil
- 2 Tablespoons Creole Seasoning or Blackened Seasoning purchase or use recipe below
- ⅓ cup white wine or chicken broth or stock
Instructions
- Prepare grits according to package instructions or recipe. Keep warm.
- Pat fish filets dry and brush with oil. Sprinkle as liberally or lightly as desired with seasoning. Pat. Turn and repeat on other side.
- Heat remaining oil in skillet (not non-stock) to between medium and medium high heat.
- Cook fish in skillet 2-3 minutes per side or until flaky and opaque in center. Remove from heat.
- If pan sauce is desired, deglaze with wine or broth, scraping bottom and sides of skillet.
- Serve fish over top of grits with pan sauced spoon on top if desired.
Notes
- If desired, grits can be made from this Pimento Cheese Grits recipe.
- If desired, seasoning can made from this blackened seasoning recipe.
- White wine, chicken stock, or broth may be used to make the optional pan sauce.
- Garnish with green onions or parsley, if desired.
- Grits can be made with water, skim milk, 1%, 2% or whole milk or half and half or heavy cream.
Kerri says
So good!
Sueb says
Anything and Grits are good to a true Southerner. I followed your instructions with some nice Redfish filets and it was very good.
Sara ask about uses for ground Venison. I use it for Anything that Beef is called for except burgers. No fat so unsuitable for hamburgers but excellent for any casserole, sauce, chili, Salisbury steak or milk gravy on grits or biscuits. Season up the meat like sausage for the gravy. I find it quite humorous with dinner guests or at potlucks, conversation comes around to no liking "deer meat" and my lasagna casserole is licked clean. Enjoy your Stew festival, sounds fun and delicious.
TIXIE says
YUMMERS! And very easy to make - another winner! 🙂
TIXIE says
Oops, forgot to give it the 5 stars it deserves. I'll add that I didn't have any blackened or Creole seasonings on hand, but used Old Bay instead (or is that considered a Creole seasoning?!) and it was still delicious!
Pam says
Thanks Tixie!