📖 Recipe
Southern Fried Fish with New Orleans BBQ Sauce over Smoked Gouda Grits and Whisky Peach Tea
Ingredients
Smoked Gouda Grits:
- ½ stick unsalted butter
- 2 cups heavy cream
- 2 cups water
- ¼ teaspoon kosher salt
- ½ cup grits
- 4 ounces smoked gouda
Southern Fried Fish:
- 4 4-6 oz boneless fish filets (options: snapper, trout, tilapia)
- 3 tablespoons creole seasoning
- 1 cup buttermilk
- 1 cup all-purpose flour
New Orleans BBQ Sauce:
- 6 cloves garlic minced
- 4 teaspoons creole seasoning
- 2 teaspoons black pepper
- 1 sprig of rosemary chopped
- 2 tablespoons worcestershire sauce
- juice of 1 lemon
- 6 oz. beer
- 2 sticks cold unsalted butter cut into tablespoons
- 1 bunch green onions sliced small
Peach Simple Syrup
- 1½ cups organic cane sugar
- 1½ cups water
- 10 ounces frozen peaches defrosted and chopped
- ¼ cup mint leaves
Tea
- 4 bags black tea or
- 4 tablespoons of loose-leaf black tea
- 8 cups cold water
- 6 oz frozen peaches
- Mint for garnish
- 1-2 oz Maker's Mark or Bourbon per serving
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