Once again my grandmother's cast iron skillets are called into use. They are so well seasoned that they are like Teflon and I can and do let them stand with soapy water in them --in this case to get rid of the fish taste.Grits cooked with cheese, a skillet of onion, garlic, red bell pepper, mushrooms, and a tad of collard greens, and in a larger skillet, fried fish (flounder) and a few shrimp--all previously, rolled in seasoned flour, dipped in beaten egg, and then rolled in panko for a delicious crunch. Pile it all on the grits. Yum!
Once again my grandmother's cast iron skillets are called into use. They are so well seasoned that they are like Teflon and I can and do let them stand with soapy water in them --in this case to get rid of the fish taste.Grits cooked with cheese, a skillet of onion, garlic, red bell pepper, mushrooms, and a tad of collard greens, and in a larger skillet, fried fish (flounder) and a few shrimp--all previously, rolled in seasoned flour, dipped in beaten egg, and then rolled in panko for a delicious crunch. Pile it all on the grits. Yum!