G. Garvin's Fried Fish with Spicy Mayo and Cheesy Grits

  • Level: Intermediate
  • Total: 1 hr 30 min
  • Active: 1 hr 30 min
  • Yield: 6 servings
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Spicy Mayo:

1 cup mayonnaise

4 to 5 tablespoons Sriracha (Asian chile sauce) 

Cheesy Grits:

2 cups cream

2 cups stone-ground grits 

1/2 cup shredded mild cheddar

1/2 cup sharp shredded cheddar

1/4 cup shredded Parmesan

3 tablespoons unsalted butter 

Kosher salt and pepper to taste 

Fried Fish:

3 pounds firm white fish fillets, such as cod, skinless

Salt and pepper 

2 cups all-purpose flour

Canola oil, for frying 


  1. For the spicy mayo: Mix together the mayonnaise and sriracha until well blended. Cover and refrigerate.
  2. For the cheesy grits: Set a medium pot over medium heat. Add the cream and 2 cups water and bring to a boil.
  3. 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.
  4. 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.
  5. 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.