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fish flour onion powder salt eggs milk thyme ground pecans pepper catfish cooking oil grits chicken broth stone ground grits heave cream shredded white Cheddar cheese salt green onions
Viewed: 40 - Published at: 9 years agoIngredients
- 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)
- 14 cup heave cream
- 12 cup shredded white cheddar cheese
- salt and pepper
- 4 green onions, thinly sliced
Method
- 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.
