James Beard Award nominated chef couple Greg Collier and his wife Subrina, joined "Good Morning America" to share a staple recipe of the South.
The culinary duo behind the BayHaven Food & Wine Festival shared their recipe for fried trout and grits with all the fixings.
Grits
1 quart milk
1 quart turkey stock
1/2 pound butter
2 cups grits
2 tablespoons of salt
1 tablespoon black pepper
Directions
Bring milk, turkey stock, salt, pepper and butter to a boil.
Whisk in grits while boiling, then continue to whisk for 10-15 minutes.
Turn heat down and cook for 1 hour. Taste.
Candied Fresnos
1 quart water
1 quart sugar
1/2 pound thinly sliced Fresno chiles
Directions
Bring sugar and water to a boil then add in Fresno and boil til the Fresnos are coated (15 minutes). Strain and reserve liquid.
Place chiles on parchment paper sprayed with nonstick spray.
Dill celery
2 cups white vinegar
2 cups water
1/2 cup sugar
1/4 cup salt
4 stalks celery, sliced on bias
Directions
Bring vinegar, water, sugar and salt to a boil. Take off heat and add in dry dill. Pour over celery.
Place cup in cooler and let sit for 48 hours
Cornmeal-Fried Trout
4 (6-8 ounce) skin-on trout fillets
All-purpose flour, for dusting
1 large egg beaten with 1 tablespoon water
2 tablespoons buttermilk
Yellow cornmeal, for dredging
2 tablespoons each (smoked paprika, salt, garlic powder, black pepper)
6 tablespoons unsalted butter, chilled
Vegetable oil, for frying
1/4 cup water
Directions
Put the flour, egg and cornmeal separately, in three shallow bowls. Season the trout fillets with salt and pepper and lightly dust them with flour, tapping off the excess. Dip the fillets in the beaten egg, then dredge them in the seasoned cornmeal.
In a large skillet, melt butter and add oil to the skillet and heat until shimmering. Carefully add the trout fillets and fry over moderate-high heat until golden brown and just cooked through, about 3 minutes per side. Divide the fillets among 4 plates.