Fried Oysters & Grits Recipe

Cooking Directions

1. 1

   Prepare the Grits

   In a medium saucepan, bring 4 cups of water to a boil. Add the McEwen & Sons grits and a pinch of salt. Reduce heat, cover, and simmer for about 20-25 minutes, stirring occasionally until creamy. Stir in the parmesan cheese and remove from heat.

2. 2

   Cook the Bacon

   In a skillet, cook the bacon over medium heat until crispy. Remove from skillet and drain on paper towels. Reserve 1 tablespoon of bacon fat for the spinach.

3. 3

   Prepare the Spinach and Artichoke

   In the same skillet, add the reserved bacon fat and heat over medium heat. Add the spinach and cook until wilted. Stir in the chopped artichoke hearts and parmesan cheese until heated through. Set aside.

4. 4

   Prepare the Oysters

   In a bowl, whisk together the eggs and milk. In another bowl, mix the cornmeal, flour, salt, and pepper. Dip each oyster in the egg mixture, then dredge in the cornmeal mixture.

5. 5

   Fry the Oysters

   In a large pot, heat the vegetable oil to 350°F (175°C). Fry the oysters in batches for about 2-3 minutes until golden brown. Remove and drain on paper towels.

6. 6

   Assemble the Dish

   On a plate, spoon a serving of grits, top with creamed spinach and artichokes, place fried oysters on top, and garnish with crumbled bacon and speckled tomato relish.