Prep Time 25m
Cook Time 20m
Ready Time 45m
Yield 4 servings

  • 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
  • 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
Preparation Directions
  • Step 1Mix 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.
  • Step 2Coat each catfish fillet with flour mixture, then egg, then nuts, coating completely.
  • Step 1Bring 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.
  • Step 2Heat 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.
  • Step 3Divide grits between 4 large bowls. Top each with a catfish fillet. Garnish with sliced green onions and serve.
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