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Southern Fried Fish and Grits with NOLA BBQ Sauce & Boozy Sweet Tea Shopping List

Southern Fried Fish with New Orleans BBQ Sauce over Smoked Gouda Grits and Whisky Peach Tea

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Kenneth
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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

  • cups organic cane sugar
  • cups water
  • 10 ounces frozen peaches defrosted and chopped
  • 1/4 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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