SOUTHERN FRIED FISH NEAR ME RECIPES

Steps:

• Prepare grits according to directions on packaging.
• Pour warm prepared grits into a shallow dish or container to a depth of about ½ inch.
• Cover dish with plastic wrap or foil and refrigerate overnight.
• Prepare dredge station by placing one cup flour in a container or plate.
• Crack one egg, beat well and place in second container.
• Remove grits from refrigerator, drain any excess water and turn out onto cutting board.
• Slice grits into sections as desired.
• Dip each section, one at a time, into flour and, coat both sides and ends well. Place on a plate.
• Dip each section into the egg wash, coating both sides and ends well.
• Dip each section back into the flour again, coating both sides and ends well.
• Gently shake off any excess flour, place on plate to dry for several minutes.
• Heat a large skillet over medium-low heat and add cooking oil to about ¼ inch depth.
• Place coated grit sections into the heated oil but do not crowd the pan.
• Brown grits about 5 minutes or until bottom edges start to slightly brown.
• Carefully flip the sections and brown the reverse side until bottom and edges are also brown.
• Remove from skillet, place on folded paper towels and let drain for a minute or two.
• Serve warm, as is or, top with maple syrup.
• Enjoy!

Steps:

• Place chicken livers in a colander and rinse gently but well. Let drain for a few minutes.
• Remove from colander, cut and trim any connective tissue or fat if desired.
• Place livers in a small bowl.
• Add the buttermilk. Stir gently to coat the livers.
• Add salt.
• Add black pepper.
• Stir gently and set aside for 10-15 minutes.
• Place flour in a small bowl or tray.
• Remove the livers from the buttermilk, shaking each one gently to remove excess liquid.
• Place the livers in the flour, turning gently to fully coat the liver.
• One at a time, dip the livers back in the buttermilk, then place back into the flour.
• Toss gently to coat with flour again.
• Remove from flour, place on foil lined pan. Let rest for 10-15 minutes.
• Add oil to cast iron skillet to a depth of about one inch.
• Bring oil up to 350F degrees for frying.
• Gently lower livers, one at a time, into the hot oil.
• Use a splatter screen while frying if available as the livers will often pop and splatter while cooking.
• Fry liver until lightly browned on the bottom, then flip over, frying about 2-3 minutes per side.
• When done, remove from skillet and place on a brown paper bag or wire rack to drain.
• Sprinkle lightly with additional salt and black pepper if desired for added flavor.
• Serve warm if possible. They cool quickly.
• Enjoy!