Pecan-Crusted Catfish with White Cheddar Grits Recipe -
Pecan-Crusted Catfish with White Cheddar Grits Recipe

Pecan-Crusted Catfish with White Cheddar Grits

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"Here's a down-home, Southern style favorite with a tasty side-dish twist of Cheddar cheese flavored grits."

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Original recipe makes 4 servings Change Servings


  1. 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 shallow 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.
  2. 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. Stir in heavy cream, cheddar cheese, salt and pepper.
  3. In a large, heavy skillet, heat the CRISCO® Pure Canola Oil to 350 degrees F. Carefully place the catfish filets into the hot oil, cook about 8 minutes, turning occasionally, until both sides are golden brown. Divide grits between 4 large bowls. Top each with a catfish filet. Garnish with sliced green onions and serve.
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Reviews More Reviews

Most Helpful Positive Review
Jan 14, 2005

This recipe was fantastic!!! My husband who "hates grits" said, "I could make a meal out of the grits alone!" He told me I should invite everyone over to taste how delicious catfish and grits could be. I followed the recipe exactly except that I didn't have any green onions so I chopped about 2 tablespoons of regular onion and cooked it with the grits. It was absolutely DELICIOUS! The catfish came out perfectly. I DID put the breaded catfish in the fridge for about 15 minutes so the breading would adhere better and it did! Please try this. It only took me about 30 minutes to get supper on the table and it tasted fantastic!!!

Most Helpful Critical Review
Feb 16, 2010

I made the recipe as directed. The fish was probably worthy of three stars, but the grits definitely were not. I don't make grits often, so I followed proportions and directions given in the recipe. Afterwards I checked the directions on the grits package; it indicates a ratio of 4 parts liquid to 1 part grits. The recipe ratio is 2:1 which makes the grits way too thick. They would never have been the creamy foundation for this fish. I'm tossing this recipe. Once was enough.


7 Ratings

Sep 04, 2011

I'll preface this by saying I made this recipe for the grits only. They were fabulous! I love the flavor of the sharp white cheddar and the green onions together. Delicious!

Oct 30, 2011

Haven't tried the catfish but love the grits

Mar 13, 2005

Ok...I didn't use instant grits...but I did use 5 minute grits and this dish turned out great! I'm in Houston, Texas and even I thought this was an odd dish...but I just made it tonight and my family (14 year old daughter, a sister:26 yo and mother: from deep country Texas...and father:from deep country Louisiana) thought this was a different combination BUT GREAT. I soaked the catfish in the milk and egg mixture.....then breaded it in the flour mixture..(included cornmeal and the grounded pecans and thyme.) That saved the extra breading step. For the grits..I used h/h and added butter. ABSOLUTELY WONDERFUL!!! Who would have thunk it!! I try to eat healthy..but this is Great Southern Home-Cookin' that I can do once a month.

Nov 13, 2005

This was very good. Next time I will add some jalepenos to the grits.


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  • Calories
  • 1441 kcal
  • 72%
  • Carbohydrates
  • 106.1 g
  • 34%
  • Cholesterol
  • 288 mg
  • 96%
  • Fat
  • 90.6 g
  • 139%
  • Fiber
  • 9.3 g
  • 37%
  • Protein
  • 56.1 g
  • 112%
  • Sodium
  • 1444 mg
  • 58%

* Percent Daily Values are based on a 2,000 calorie diet.

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