Pecan-crusted Catfish With Cheddar Grits

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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 cheddar cheese
• salt and pepper
• 4 green onions, thinly sliced

Recipe

• 1 for the catfish. mix together the dry ingredients in a shallow dish.
• 2 in another shallow dish, whisk together the eggs and milk.
• 3 in a third dish, mix the thyme, pecans, and salt and pepper to taste.
• 4 coat each catfish fillet in the flour mixture, then egg, then nuts, coating completely.
• 5 in a large, heavy iron skillet, heat the oil to 350 degrees.
• 6 carefully place fillets into the oil, frying about 8 minutes, turning occasionally, until both sides are golden brown.
• 7 for the grits. bring broth to a boil in a two-quart saucepan.
• 8 reduce heat to simmer. whisk in grits and cook until grits are soft but not mushy, about 12 to 15 minutes.
• 9 if using, instant grits, follow package directions.
• 10 stir in heavy cream, cheddar cheese, salt and pepper.
• 11 stir until cheese is melted. remove from heat.
• 12 for serving. divide grits between 4 large bowls.
• 13 top each with a catfish fillet.
• 14 garnish with sliced green onion.