Recipe courtesy of G. Garvin
Episode: Ft. Lauderdale
1 hr 30 min
1 hr 30 min
6 servings


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 


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.

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