For the spicy mayo: Mix together the mayonnaise and sriracha until well blended. Cover and refrigerate.
For the cheesy grits: Set a medium pot over medium heat. Add the cream and 2 cups water and bring to a boil.
Slowly add the grits, stirring to avoid lumps. Reduce the heat to low and cook, stirring frequently, until the grits thicken and look creamy, about 1 hour. Add half of the mild cheddar, half of the sharp cheddar and all of the Parmesan, and stir until everything has melted to a creamy-smooth consistency. Season with salt and pepper. Keep warm until ready to serve.
For the fried fish: Cut the fish into 8-ounce portions. Season with salt and pepper. Spread the flour out on a plate and dredge the fish in the flour, making sure all sides are coated.
Fill a deep frying pan halfway with canola oil and heat over medium-high heat. When the oil is hot, carefully slide the fish into the oil and fry for 3 to 4 minutes on each side, working in batches to avoid crowding the pan. Drain the fish on paper towels. Serve hot with spicy mayo and cheesy grits.
Recipe courtesy of G. Garvin