| PECAN-CRUSTED CATFISH WITH WHITE CHEDDAR GRITS |
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Serves 4 Fish 1 cup 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 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 shallow 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. Prepare 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. Stir in heavy cream, cheddar cheese, salt and pepper. In a large, heavy skillet, heat the Crisco Pure Canola Oil to 350ºF. Carefully place the catfish filets into the 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 filet. Garnish with sliced green onions and serve. |
