Thread: Crappie & Grits

I'm working on that container of fillets still. Had some fresh Crappie fillets and Grits this morning.



Since the fillets were 34 degrees I melted 1/3 stick of butter in the pan first then added 1-1/2 tsp of Zatarain's Blackened Seasoning (the little can not the big container - different blends) toasting the seasonings before laying the fillets in. I try to fill the pan so when the fillets shrink there is still enough to cover the grits completely. Cooking on a lower flame all the way thru.



I'm looking for very little translucent flesh just in the center of each biggest fillets before turning. You can see they have shrunk loosing water and absorbing butter and seasoning.



Now that the crust has formed and little steam is rising I cook the other side slow till I see some butter return to the pan.



Now that some butter is showing I have the fillets firm to the texture I like with grits. The flavor concentrates cooking the fillets this way.



Plating begins with a complete coverage of the plate with grits first. I like to put enough to level the grits with the plate rim before topping with the Crappie, residual butter, and a little shredded cheese.



This is Living Large! The only fat is the butter to start out with so not a bad breakfast. Lots to do outside in the cold but with this breakfast I expect to have a inner thermal well fed to push me thru it.

While I haven't ever had grits, I would totally rock that for breakfast!