Georgia Magazine - July 2022 - 40

GEORGIA Cooks
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40 Georgia Magazine July 2022
At Fellaship, Weston
serves fish and grits as a
Sunday brunch staple; this
version is inspired by that dish.
While many restaurants serve
coastal shrimp and grits, in
southeast Georgia, fish (usually
catfish) and grits rule. It's
unusual to find this dish in a
restaurant, so be sure to try it
if you see it on the menu!
FISH AND GRITS WITH
SPICY CREAM SAUCE
1 pound catfish fillets
2 tablespoons seafood seasoning
(or a blend of equal parts garlic
powder, thyme leaves, freshly
ground pepper and kosher sea
salt)
1 cup superfine flour
2 tablespoons (or more, as
needed) unsalted butter
2 cups cooked stone-ground grits
(see recipe below)
1 cup spicy cream sauce (see recipe below)
Sprinkle the catfish fillets with
seafood seasoning. Dust with flour.
Reserve fillets.
Prepare grits and cream sauce
(recipes follow).
When ready to cook the prepared
fish, melt butter in a large, flat pan. When
butter foams, place the fish fillets in the
pan and cook over medium heat, flipping
just one time to cook on the other side.
Note: Depending on the thickness of the
fillets, each side should cook in about 10
minutes. The fish is done when it flakes
easily with the point of a knife.
To plate the dish, place a cupful of
grits on the plate and center the cooked
fish fillet on top. Top with the cream
sauce. Serves 4.
STONE-GROUND GRITS
2 cups water
2/3 cup heavy cream, plus more, as needed
Pinch kosher sea salt
1/2 cup stone-ground grits
On the stovetop, bring the water to
a low boil in a medium saucepan. Add
Steak and eggs, a brunch favorite, can be found on
Fellaship's Sunday menu along with specialty cocktails
and signature mimosas.
heavy cream and sea salt. Add the grits,
stirring constantly. Note: If the mixture
becomes too thick, add a bit more cream.
When the grits are tender and no longer
crunchy, after about 20-30 minutes, set
aside, covered, and keep warm. Note:
Quick-cooking grits can be substituted.
SPICY CREAM SAUCE
2 tablespoons butter
1/4 cup superfine flour
Pinch kosher sea salt
1/2 cup cream, warmed
1 cup whole milk, warmed
Freshly ground white pepper, to taste
Hot sauce (such as sriracha, gochujang or
Frank's Famous Hot Sauce), to taste
In a small saucepan fitted with a
lid, melt the butter and whisk in the
flour. Season to taste with kosher sea
salt. Stir to cook until all ingredients are
combined. Gradually add in the warmed
cream and milk, whisking constantly.
Season to taste with freshly ground white
pepper. Add hot sauce to taste. Set aside,
covered, and keep warm while cooking
the fish.
COURTESY FELLASHIP
Georgia Magazine - July 2022

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