Pecan-crusted Catfish with White Cheddar Grits

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

There is something so charming about the warm and welcoming way that Southerners treat their guests. Southern hospitality conjures up images of comforting meals, served on a old-fashioned veranda or under a shady tree. No matter where you live, you can serve delicious Southern style cuisine that your friends and family will love.

How about Pecan-crusted Catfish with White Cheddar Grits? Catfish is firm, low in fat, and mild in flavor. It’s so good prepared with a seasoned pecan crust. Just coat the filets in flour, give them a dip in beaten eggs and milk and then encrust the fish with pecans and herbs. The catfish cooks quickly, which makes it a great week night choice. While the fish is cooking, prepare the ultimate Southern comfort food, grits. Make them with chicken broth, cream and white cheddar cheese. Spoon the grits in bowls and top each with the pecan crusted catfish.

No matter where you hail from, you just might start speaking with a southern drawl! You can find this recipe, and lots more Southern classics, at Crisco.com

Directions

Catfish
1.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.

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

Grits
1.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.

2.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.

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

Yield:	4 servings

What's Needed:

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

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Recipe brought
to you by Amy Tobin

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