Recipe: Pecan Crusted Catfish with Cheddar Grits

PECAN-CRUSTED CATFISH WITH CHEDDAR GRITS
Makes 4 servings

CATFISH

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) farm-raised catfish fillets
3 cups Canola Oil

GRITS:

4 cups chicken broth (or 4 cups water)
2 cups stone-ground grits (or 2 cups instant grits)
1/4 cup heavy cream
5 ounces grated or chopped white cheddar cheese
Salt and Pepper
4 green onions, minced

For the catfish, set up 3 breading stations that consist of the following dips in separate bowls: first, DRY (flour, onion powder and a little salt), then WET (eggs mixed with milk), and ending in DRY (chopped thyme, ground pecans, salt and pepper). Coat the catfish completely in each dip.

In an iron skillet, slowly preheat the Canola Oil to 350 degrees F. Meanwhile, for the grits, bring chicken broth to a boil in a two-quart saucepan and then quickly reduce the heat to a quick simmer. Whisk in grits and cook until grits are soft but not mushy, about 12 to 15 minutes. Stir in heavy cream, white cheddar cheese, salt and pepper.

Carefully drop the catfish filets into the hot oil, turning occasionally until both sides are golden brown, about 8 minutes. Serve grits in 4 large bowls. Place the catfish filets on top of the grits. Garnish with green onions.