Southern Fried Swai Fish and Grits

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.

Grits

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.