Start off by frying diced bacon in a deep skillet, when it is about ½ way done add the diced onion and Everglades Seasoning.
Continue cooking and stirring carefully till bacon is crisp and onions are softened and a light brown color.
Drain grease from the skillet.
Carefully add diced tomatoes bringing to a slow simmer and continuing cooking for about 20-30 minutes.
If you want a chucky-er tomato gravy do not cover while simmering.
Once you have the tomato gravy started follow the directions on the back of your grits of choice the only thing we do differently is sub the water for chicken broth for added flavor and at the end top with some butter and a good sprinkle of Everglades All Purpose.
For the fish get your oil up to 375 degrees.
We went with grouper, so we sliced the grouper into bite size strips and chunks. You can use any fish of choice.
In large bowl add Everglades Breader, add fish, and toss till all sides are evenly coated.
Remove the fish from the excess breading.
Carefully add fish to hot oil and cook till fish is done and outside breader is light brown in color.
Remove and place on paper towel lined plate.
Serve the grits with the tomato gravy and fried fish on top!
