Crispy Grits-Crusted Fish Cakes
Hey there, foodies! If you want to wow your friends and family with a tasty and one-of-a-kind dish, you've got to try my Breaded Grits Fish Cakes recipe. These fish cakes are packed with flavor and have a crispy coating made from grits. They're fried up in a non-stick skillet with butter for that perfect golden brown finish.
Ingredients for the fish cakes:
1 pound of boneless white fish filets, such as cod or tilapia
1 cup of crushed crackers
1/4 cup of mayonnaise (plus a little more if needed).
1/2 teaspoon of smoked paprika
1/2 teaspoon of garlic powder
1 1/2 teaspoons of onion powder
Seasoning salt and freshly ground black pepper, to taste
Ingredients for the breading:
1 cup of flour
2 eggs, beaten
1 cup of dry, uncooked grits; you can also use cornmeal or breadcrumbs as a substitution.
You'll also need about 4 to 6 tablespoons of butter to cook the fish cakes.
Instructions:
Cut the boneless fish filets into tiny chunks or mince them in a food processor, and place them in a bowl.
Add the crushed crackers, mayonnaise, smoked paprika, garlic powder, onion powder, seasoning salt, and freshly ground black pepper to the bowl with the fish.
Mix everything together until well combined.
Shape the mixture into small patties and place them on a plate.
Set up a work area with three shallow bowls: one with flour, one with beaten eggs, and one with dry uncooked grits.
Dip each fish cake into the flour, then the eggs, and finally the dry, uncooked grits, making sure to coat them evenly.
Heat a non-stick skillet over medium heat and add butter.
Cook the fish cakes in the skillet for about 3 to 4 minutes on each side, or until they are golden brown and cooked through.
Remove the fish cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Serve the breaded grits fish cakes hot with your favorite dipping sauce and enjoy!