Prep 15 mins
Cook 30 mins
I am always looking for different ways to make catfish. I found this on the Crisco website. This is a good down-home, southern style favorite. I hope you enjoy!
- for fish
- 1 cup all-purpose flour
- 1 tablespoon onion powder
- 3 eggs
- 2 cups milk
- 1 bunch fresh thyme, chopped
- 2 cups finely ground pecans
- 4 (6 ounce) fillets catfish
- 3 cups Crisco cooking oil
- for grits
- 4 cups chicken broth
- 2 cups stone-ground grits (or use instant)
- 1⁄4 cup heave cream
- 1⁄2 cup shredded white cheddar cheese
- salt and pepper
- 4 green onions, thinly sliced
- FOR THE CATFISH. Mix together the dry ingredients in a shallow dish.
- In another shallow dish, whisk together the eggs and milk.
- In a third dish, mix the thyme, pecans, and salt and pepper to taste.
- Coat each catfish fillet in the flour mixture, then egg, then nuts, coating completely.
- In a large, heavy iron skillet, heat the oil to 350 degrees.
- Carefully place fillets into the oil, frying about 8 minutes, turning occasionally, until both sides are golden brown.
- FOR THE GRITS. 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.
- If using, instant grits, follow package directions.
- Stir in heavy cream, cheddar cheese, salt and pepper.
- Stir until cheese is melted. Remove from heat.
- FOR SERVING. Divide grits between 4 large bowls.
- Top each with a catfish fillet.
- Garnish with sliced green onion.