Pecan-crusted Catfish With White Cheddar Grits
- Ready In:
- 45mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- for fish
- 1 cup all-purpose flour
- 1 tablespoon onion powder
- salt
- 3 eggs
- 2 cups milk
- 1 bunch fresh thyme, chopped
- 2 cups finely ground pecans
- pepper
- 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
directions
- 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.
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RECIPE SUBMITTED BY
kandee_roses
Walnut Ridge, 0
I live in Walnut Ridge, Arkansas. I love to cook. When I am not busy being a nurse, I try to make homemade meals for my family. I collect cookbooks and all kinds of recipes from magazines and newspapers. Someday I would love to go to a culinary school to learn how to cook like the great chefs on t.v.