Crappie & Grits

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

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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.

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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.

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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.

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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.

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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.

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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.

Yum, what a good breakfast. And no mushrooms!!! :Rofl

Boy if that don’t make your tongue slap your gums and forget where your tonsils went nothing will. Fine post.

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