Pecan-Crusted Catfish with White Cheddar Grits

Prep Time 25 min
Cook Time 20 Min
Servings 4
Difficulty Moderate

Ingredients

  • CATFISH
  • 1/2 cup all-purpose flour
  • 1 tbsp. onion powder
  • Salt
  • 3 large eggs
  • 1 cup milk
  • 1 bunch fresh thyme
  • 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
  • 1/4 cup heavy cream
  • 1/2 cup shredded white Cheddar cheese
  • Salt and pepper
  • 3 cups Crisco® Pure Canola Oil
  • 4 green onions

Directions

  • Step 2

    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.

  • Step 3

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

  • Step 5

    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.

  • Step 6

    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.

  • Step 7

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

Serving size
(1/4 of recipe)

  • Calories 1190
  • Calories from Fat670g
  • Total Fat 75g
  • Saturated Fat 14g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 240mg
  • Sodium 830mg
  • Potassium 0mg
  • Total Carbohydrates 84g
  • Dietary Fiber 9g
  • Sugars 6g
  • Protein 50g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet