Fried Fish with Cheddar-Thyme Grits

Ingredients

• 3 cups water
• 4 sprigs thyme, leaves removed
• Pinch of red pepper flakes
• 1 1/4 cups instant grits, divided
• Kosher salt and freshly ground black pepper
• 6 ounces shredded cheddar cheese
• 4 cod filets, about 20 ounces total
• 2 eggs, beaten
• 1/2 cup all purpose flour
• 1 1/2 quarts peanut, vegetable, or canola oil
• Handful fresh cilantro leaves and stems
• 1 lime, cut into wedges

Directions

1. Combine the water, thyme leaves, and red pepper flakes in a pot and bring them to a simmer over medium high heat. Stir in 3/5 cup grits, then lower the heat to medium low and cook until the grits have thickened, about 5 minutes. Add the grated cheddar cheese in 2 additions, stirring well after each one so it melts smoothly into the grits. Season with salt and pepper to taste, then cover and keep warm.
2. Cut each filet into 3 to 4 pieces. Sprinkle the fish on all sides with salt and pepper.
3. Set the eggs, flour, and remaining 1/2 cup grits on separate plates or in shallow bowls. Add salt and pepper to the flour. Coat the fish one piece at a time: first in the flour, shaking off what doesn’t cling, then in the egg, letting the extra drip back into the dish, and finally in the grits, turning to cover it. Move the coated piece to a clean plate, then do the same with the rest of the fish.
4. Heat the oil in a large fryer, wok, or Dutch oven until it reaches 350 degrees F. Gently lower in the fish and fry, turning now and then, until the coating is golden and the fish is cooked through, about 4 minutes total. You may need to cook it in 2 batches.
5. Spoon the grits onto 4 plates, add the fried fish on top, and finish each plate with a few sprigs of cilantro and a lime wedge.