Pecan-Crusted Catfish with White Cheddar Grits

25 min
20 min
4 servings

INGREDIENTS:

• CATFISH
• 1/2 cup Pillsbury BEST® All Purpose Flour
• 1 tablespoon onion powder
• Salt, to taste
• 3 large eggs
• 1 cup milk
• 1 bunch fresh thyme, chopped
• 2 cups finely ground pecans
• Salt and pepper to taste
• 4 (6 oz.) catfish fillets
• GRITS
• 4 cups chicken broth
• 2 cups stone-ground grits, or instant grits
• 1/4 cup heavy cream
• 1/2 cup shredded white Cheddar cheese
• Salt and pepper, to taste
• 3 cups Crisco® Pure Canola Oil
• 4 green onions, thinly sliced

PREPARATION DIRECTIONS:

1.  
   CATFISH


2. 1.
   MIX together flour, onion powder and salt in shallow dish. Whisk together eggs and milk in separate shallow dish. In a third shallow dish, mix thyme, pecans, salt and pepper.


3. 2.
   COAT each catfish fillet with flour mixture, then egg, then nuts, coating completely.


4.  
   GRITS


5. 1.
   BRING broth to a boil in a two-quart saucepan. Reduce heat to simmer. Whisk in grits; cook 12 to 15 minutes or until soft but not mushy. Stir in cream, cheese, salt and pepper. While grits are cooking, cook fish.


6. 2.
   HEAT oil in a large, heavy skillet to 350ºF. Carefully place the catfish fillets into hot oil. Cook about 8 minutes, turning occasionally, until both sides are golden brown.


7. 3.
   DIVIDE grits between 4 large bowls. Top each with a catfish fillet. Garnish with sliced green onions and serve.