Crispy Snapper & Smoked Gouda Grits

Preparation

1. 01

   Pat the snapper fillets completely dry.

2. 02

   In a shallow dish, combine the cornmeal, gluten-free flour, cornstarch, baking powder, Cajun Cowboy and Tuxedo.

3. 03

   Use a small amount of the seasoned dry mixture to lightly season the fish.

4. 04

   Pour the buttermilk into a separate shallow dish. Dip each piece of fish lightly into the buttermilk and allow the excess to drip away.

5. 05

   Dredge the fish in the seasoned cornmeal mixture, coating evenly without packing on a thick layer.

6. 06

   Allow the coated fish to rest about 5 minutes while the oil heats.

7. 07

   Bring the chicken stock and water to a boil. Slowly whisk in the grits.

8. 08

   Reduce the heat and cook according to the package directions, stirring regularly, until tender and creamy.

9. 09

   Stir in the heavy cream and butter. Reduce the heat to very low or remove the pan from the heat.

10. 10

    Gradually fold in the smoked Gouda until smooth and creamy.

11. 11

    Taste before seasoning. Add Tuxedo only as needed because the stock and cheese already contribute salt. Keep warm while frying the fish.

12. 12

    Heat neutral oil to approximately 350°F.

13. 13

    Fry the coated snapper until crisp, golden brown and cooked through; cooking time will depend on the thickness of the fillets. Do not overcrowd the pan.

14. 14

    Transfer the fish to a wire rack to drain so the coating remains crisp. Taste before adding additional seasoning.

15. 15

    Finish the hot fish with a very light dusting of MooMoo & Butter Chapter One, as desired.

16. 16

    Spoon the creamy smoked Gouda grits onto the plate or into a shallow bowl.

17. 17

    Place the crispy snapper partly over the grits so some of the crust remains elevated and crisp.

18. 18

    Finish with sliced green onion if desired and serve with a lemon wedge.