Chef Tee’s Fish & Grits with Wilted Spinach & Orange Caper Remoulade
Serves 6 to 8
Prep time: 10-to-15 minutes; cooking time: about 30 minutes
- ½ gallon vegetable oil
- 8 Tilapia fillets (can substitute your favorite bone-style fish; I leave the head on, but fillets are fine)
- Morton® Seasoned Salt
- 1 cup yellow cornmeal
- 1 cup white all purpose flour
- 1 cup corn starch
- Old Fashioned Grits (follow directions on box, but don’t use all water; make sure 1/3 of liquid that instructions call for, is milk)
- Orange Caper Remoulade (1 cup of store-bought remoulade mixed w/1 tsp. orange zest, 1 Tbsp. capers)
- 4-to-6 cups of spinach, sauteed briefly until wilted; Salt & Pepper to taste
- Optional garnish—chopped cucumbers, tomatoes mixed w/a little apple cider vinegar; Salt & Pepper to taste
- Preheat oil to 350°F on top of stove in heavy-gauge pot for frying (make sure pot is large enough, so oil is at least 3 inches from top of pot). Use candy thermometer or high temperature cooking thermometer to maintain temperature.
- In large bowl or shallow dish, mix cornmeal, flour and starch; set a side.
- Season fish w/salt; dredge seasoned fish in flour mixture.
- Carefully lower fish into heated oil, one piece at a time, so don’t overcrowd pot.
- Cook until fish floats and is GBD (golden brown and delicious).
- Remove fish from fryer; drain on paper towel.
- Layer ingredients in following order:
1st layer — bed of grits (about 1/2 cup)
2nd layer — bed of spinach (about a few Tbsps.)
3rd layer — 1 Tbsp. orange remoulade
4th layer — 1 or 2 fillets
5th layer — optional garnishes
- Repeat layers for rest of ingredients.