Pecan-Crusted Catfish with White Cheddar Grits
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.
CATFISH
GRITS
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