Pecan-Crusted Catfish with White Cheddar Grits

Pecan-Crusted Catfish with White Cheddar Grits

Tags: Main Course

  • Prep Time: 25 min
  • Cook Time: 20 min
  • Ready Time: 45 min
  • Yield: 4 servings

Ingredients

CATFISH

  • 1/2 cup Pillsbury BEST® All Purpose Flour
  • 1 tablespoon onion powder
  • Salt, to taste
  • 3 large eggs
  • 1 cup milk
  • 1 bunch fresh thyme, chopped
  • 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, or instant grits
  • 1/4 cup heavy cream
  • 1/2 cup shredded white Cheddar cheese
  • Salt and pepper, to taste
  • 3 cups Crisco® Pure Canola Oil
  • 4 green onions, thinly sliced

Preparation Directions

CATFISH

  • 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.
  • COAT each catfish fillet with flour mixture, then egg, then nuts, coating completely.

GRITS

  • 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.
  • 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.
  • DIVIDE grits between 4 large bowls. Top each with a catfish fillet. Garnish with sliced green onions and serve.

Nutritional Information Per Serving

Serving Size (1/4 of recipe), Calories 1190 (Calories from Fat 670), Total Fat 75g (Saturated Fat 14g, Trans Fat 0g), Cholesterol 240mg, Sodium 830mg, Total Carbohydrate 84g (Dietary Fiber 9g, Sugars 6g), Protein 50g; Percent Daily Value*: Vitamin A 20%, Vitamin C 10%, Calcium 25%, Iron 30%.

*Percent Daily Values are based on a 2,000 calorie diet.