Pecan-crusted Catfish With White Cheddar Grits

"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!"
 
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Ready In:
45mins
Ingredients:
18
Serves:
4
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ingredients

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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

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.
 
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