Southern Fried Swai Fish and Grits

Zanovia Dixon
by Zanovia Dixon
4 1-4 servings
1 hr 10 min

The Sunday breakfast your grandmothers always prepared for you as kids. A well-loved recipe for decades being passed down to every generation. Who doesn't love a fresh, flaky, and airy crisp fish served alongside creamy grits and eggs. You'll no longer have to wait until you go out, make this on your time whenever those cravings hit. I've created a twist on my grandma Mary's fried fish recipe to spice it up a bit. Not only would you get a savory juicy Swai wait until those spicy spices kick in. Cook this up at anytime or day of the week when you get a taste for this specific dish.

Southern Fried Swai Fish and Grits
Recipe details
  • 4  1-4 servings
  • Prep time: 40 Minutes Cook time: 30 Minutes Total time: 1 hr 10 min
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For the Fish
  • 4 pieces of swai fish
  • 1 box of Zatarain's crispy southern fish fry
  • 1/2 tbsp of yellow mustard
  • 1 tbsp of complete seasoning
  • 1tbsp garlic powder
  • 1 tbsp of onion powder
  • 1 tsp of lemon pepper
  • 1 tsp of seasoned salt
  • 1 tsp of obey seasoning
  • 1tsp of cayenne pepper
  • 2 cups of Quaker 5minutes Grits
  • 1/4 cup of shredded cheddar cheese
  • 2tbsp of butter
  • 1 tsp of salt
  • 6 large eggs
  • 1 tbsp of butter
  • 1 tsp of salt
  • 1 tsp of Greek seasoning
  • 1 tsp of season salt
Prep Fish
Defrost fish under cold water for 20 minutes or Refrigerate over night
clean fish with white vinegar and dash of salt until fish slim is completely gone
In a large mixing bowl , lay fish inside pouring all seasonings including mustard mix until each piece of fish is coated and sit aside for an additional 20 minutes
Frying Fish
Fill a deep fryer or Dutch pot with 1/3 of oil. Heat until it reaches 350°F on medium heat
Pour Zatarain's Crispy Southern Fish fry onto a plate or plastic bag. Use 1/2 cup fish fry per lb. Roll or shake until each fish is coated completely. Shake off any extra fish fry.
Drop fish in the hot oil and fry for 5-12 minutes until you get a nice golden brown crust. When done drain off oil by placing paper towels onto a plate and laying fish there for 5 additional minutes.
Place 1 1/2 cup o grits into a medium sauce pan and rinse the grits thoroughly until the water is clear. Empty out the water
Add 4 cups of water into the pot along with salt and butter as instructed bringing it to a boil on medium heat. Continuously stir grits getting rid of any lumps. Reduce to low heat cover for 15-20 minutes still continue to stir so grits won't stick to the pot.
Add 1/8 cup of sharp cheddar cheese and butter with a pinch of salt. Now grits are ready to be served.
Scrambled Eggs
Heat a non-stick pan on medium to low heat until hot then a butter into the pan.
Whisk eggs with seasonings, add them to the pan and stir around with a fork until wholly done for 5 minutes. Eggs are now ready to be served.
  • If you don't have Zatarain's fish fry available All-purpose Flour is fine just season flour
  • If you don't have time to defrost fish in the Refridgerator overnight you can sit the fish in cold water for 15 minutes
  • He-Maw Jenkins He-Maw Jenkins on Jun 02, 2022

    My family, throughout the generations, has always enjoyed this breakfast as their all-time favorite! Fortunately, my son & his family's favorite "vegan/vegetarian" restaurant also has fish & grits on their brunch menu!!!!!👍️


    I will make this fish and grits!

    Love it never tried sw👍️ai fish