Crispy Sardines and Grits with Cajun Gravy

You know those recipes that make you feel like a kitchen genius? This fish and grits recipe is one of those. As a seafood recipe developer, I love showing people how to turn humble ingredients into something spectacular - and these crispy (canned!) sardines on creamy grits with Cajun gravy do exactly that.

The first time I served this to my husband, he couldn't believe the tasty little fish he was eating were actually canned sardines! It's become my go-to example of how simple ingredients and solid technique can create something truly special. 

The combination of cornmeal-crusted sardines, creamy grits, and a rich Cajun gravy makes this a true Southern comfort food upgrade that's quick enough for weeknight cooking.

Why This Recipe Works:

• A quick cornmeal dusting creates the perfect crispy exterior on the sardines while keeping the inside tender.
• The Cajun gravy adds depth and ties everything together.
• Using canned sardines means no prep work and consistent results every time.
• The dish takes less than 30 minutes and uses mostly pantry staples.

If tinned fish is stacking up in your pantry, try my Blackened Sardine Tacos, Albacore Tuna Chowder or French Pan Bagnat Sandwich (with canned mackerel!) next.

Key Ingredients & Substitutions

• Canned Sardines in Olive Oil: Wild Planet is my preferred brand for size and quality. Sardines in water work too, but you'll want to pat them dry and add a drizzle of olive oil before seasoning.
• Grits: Stone-ground or regular both work. Polenta makes a good substitute.
• Cajun Seasoning: Store-bought or homemade. If using a salt-free blend, adjust seasoning accordingly.

Full ingredient list and measurements included in the printable recipe card below.

Pro Tips for Success Making Fish and Grits:

• DON'T pat your sardines in olive oil dry before seasoning - leaving the olive oil on the fish ensures the seasoning and cornmeal sticks.
• Let your grits rest covered for 5 minutes after cooking for the creamiest texture.
• Store-bought Cajun seasonings have varying levels of salt and spice, so if you're sensitive to heat, start with half, then add more, as needed.

Can I make this sardines and grits dish less spicy? 

Depending on the spice level in your Cajun seasoning, this recipe, as written, is a mild-to-medium spice level. Start with half the Cajun seasoning and adjust to taste. You can always add hot sauce at the table so everyone can create their own spice level.

My Cajun gravy is too thick/thin - help! 

For thicker gravy, simmer longer. For thinner, add stock 2 tablespoons at a time until desired consistency.

How do I know when the sardines are done? 

Canned sardines are fully cooked, so you're just heating the fish and crisping the coating, which will take about 10-12 minutes.

Step by Step Instructions for Sardines and Grits:

Step 1: Make Grits

Combine water and milk in a saucepan and bring to a simmer. Whisk in grits, then reduce heat and cook according to package directions.

Step 2: Prep and Bake Sardines

Drain sardines and lay on a foil-lined tray (don't dry the sardines!) Season fish with Cajun seasoning, coat with dry grits or cornmeal, and bake until golden and crisp.

Step 3: Build the Gravy

Sauté peppers, garlic, and scallion whites in butter until softened. Add tomato paste and cook until darkened, then make a quick roux with flour. Whisk in stock and lemon juice, letting the sauce simmer and thicken before finishing with milk.

Step 4: Assemble and Serve

Spoon grits into shallow bowls, making a well in the center. Add a ladle of gravy, top with crispy sardines, and finish with more gravy and sliced scallions. Serve with a lemon wedge and hot sauce.

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