Recipe by Crisco® Olive Oil
"Here's a down-home, Southern style favorite with a tasty side-dish twist of Cheddar cheese flavored grits."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
Salt to taste
fresh thyme, chopped
finely ground pecans
4 (6 ounce) fillets
CRISCO® Pure Canola Oil
stone-ground grits (or instant grits)
shredded white Cheddar cheese
Salt and pepper
green onion, thinly sliced
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!!!
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.
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!
Haven't tried the catfish but love the grits
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.
This was very good. Next time I will add some jalepenos to the grits.
* Percent Daily Values are based on a 2,000 calorie diet.
Pecan-Crusted Catfish with White Cheddar Grits
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 815
New for spring! Good-for-you food you’ll love to eat.
Go mild or go wild with Cinco de Mayo Recipes!
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!