My wife and I spent a couple of weeks on the road through North Carolina and surrounding states recently and we were privileged to get a personal tour of Barkley’s Mill on Southern Cross Farm in Weaverville, N.C. We purchased several bags of their vintage home-ground stone grits and as we were leaving, head agriculturist Micah Stowe gave me a good fish-cooking tip.
Micah is originally from Texas and loves to fish. When we started talking about fishing, he told me to make sure and try the fine grits to fry some fish. Soak the filets in buttermilk, coat ’em real good and fry away.
But the fine stone ground corn? Well kiss my grits. I tried it. It worked. And man, did they turn out tasty and good looking. Judge for yourself in these before and after shots from a few days ago: