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Bahamas · Grunts

Grits and Grunts

Grits and Grunts

The old fisherman’s breakfast of the Bahamas and the Keys: a mess of pan-size grunts fried crisp and laid over a bowl of buttery grits. Cheap, filling and still the best way to start a day on the water.

  • Prep 20 min
  • Cook 30 min
  • Serves 4
  • Level Easy
Photo: Edsel Little · CC BY-SA 2.0
Served with: Bahamian Johnny Cake ↓En Español

Ingredients

Tap each item as you gather it.

For the fish

For the grits

Method

Step by step, the way it is done on the island.

  1. Season the fish. Cut 2 slashes on each side of every grunt. Rub them with the cut limes, then with the salt, black pepper and goat pepper. Let them sit 15 minutes.
  2. Start the grits. Bring the water and salt to a boil, whisk in the grits and turn the heat to low. Cook 20–25 minutes, stirring often so they don’t stick, until thick and creamy. Stir in the butter.
  3. Flour the fish. Shake the grunts in a bag with the flour until coated, then tap off the extra.
  4. Fry. Heat ½ inch (1 cm) of oil in a heavy skillet to 350 °F (175 °C). Fry the grunts 4–5 minutes per side until golden and crisp right through the fins. Drain on paper or a rack.
  5. Serve. Spoon grits into each bowl and lay two fish on top. Pass lime wedges, hot sauce and a plate of johnny cake.

On the side

The side dish that belongs with it, full recipe included.

The Bahamas

Bahamian Johnny Cake

Johnny Cake

A soft, buttery, slightly sweet pan bread baked in a skillet or square pan. Bahamians cut it in thick slices to go with stew fish and fried snapper.

  • Prep 15 min
  • Cook 35 min
  • Serves 8
  • Level Easy

You need

  • 3 cups all-purpose flour
  • ¼ cup sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • ½ cup cold butter, cubed, plus more for the pan
  • 1 cup milk (about)

How to make it

  1. Mix the dry. Heat the oven to 350 °F (175 °C) and butter a 9-inch (23 cm) skillet or square pan. Whisk the flour, sugar, baking powder and salt.
  2. Rub in the butter. Rub the butter into the flour with your fingertips until it looks like coarse crumbs.
  3. Make the dough. Stir in the milk a little at a time to make a soft, slightly sticky dough. Knead it 3–4 times, just to bring it together.
  4. Bake. Pat the dough into the pan and bake 30–35 minutes until golden on top and a toothpick comes out clean. Cool 10 minutes and cut into squares or wedges.

Photo: Infrogmation of New Orleans · CC BY-SA 4.0

More ways to cook Grunts

Same fish, a different corner of the sea.

Málaga, SpainMálaga-Style Fried Fish Platter
Naguabo, Puerto RicoPuerto Rican Fish Asopao
Isla de Margarita, VenezuelaVenezuelan Fish Sancocho