Marcus Samuelsson's Island Fish Fry with Sweet Corn Grits

Chef notes

I love this dish because it combines some of my favorite things about Bahamian food: crispy fish, creamy grits and a festive feel. You can cook this up as a big, family-style meal, or pare it down for a great date night meal for two.

Technique tip: Test your oil temperature with a small piece first, making sure it doesn't burn too quickly. It should sizzle and turn to a nice golden brown after a few minutes.

Swap option: You can swap out snapper for your preferred white fish.