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Pecan Catfish w/ White Cheddar Grits




Source of Recipe


crisco






List of Ingredients



• Fish:
  
• 1 cup PILLSBURY® Best All-Purpose Flour
  
• 1 tablespoon onion powder
  
• Salt, to taste
  
• 3 eggs
  
• 2 cups milk
  
• 1 bunch fresh thyme, chopped
  
• 2 cups finely ground pecans
  
• Pepper
  
• 4 6-ounce catfish fillets
  
• 3 cups Crisco Pure Canola Oil
  
• 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
  
• 4 green onions, thinly sliced
  






Instructions



1. In a shallow dish mix together the dry ingredients. In another shallow dish, whisk together the eggs and milk. In a third shallow dish, mix the thyme, pecans, and salt and pepper to taste.
   
2. Coat each catfish fillet in the flour mixture, then egg, then nuts, coating completely.
   
3. Bring broth to a boil in a two-quart saucepan. Reduce heat to simmer. Whisk in grits and cook until grits are soft but not mushy, about 12 to 15 minutes.
   
4. Stir in heavy cream, cheddar cheese, salt and pepper.
   
5. While grits are cooking heat the Crisco Pure Canola Oil to 350ºF in a large, heavy skillet. Carefully place the catfish filets into the hot oil, cook about 8 minutes, turning occasionally, until both sides are golden brown.
   
6. Divide grits between 4 large bowls. Top each with a catfish filet. Garnish with sliced green onions and serve.
   






Final Comments


Serves 4