Pecan Crusted Catfish With White Cheddar Grits Recipes

Steps:

• Preheat oven to 425°. In a small bowl, combine oil, lemon juice, Cajun seasoning and thyme. In another bowl, combine pecans, cheese, bread crumbs, parsley and 1 tablespoon of the oil mixture., Place catfish in a greased 15x10x1-in. baking pan. Brush with remaining oil mixture. Spread pecan mixture over fillets. Bake until fish flakes easily with a fork, 10-15 minutes.

Steps:

• In a shallow bowl, combine 1/2 cup pecans, cornmeal, 1/2 teaspoon salt and 1/2 teaspoon pepper. Coat catfish with pecan mixture. , In a large skillet, melt 1/4 cup butter over medium-high heat; fry fillets for 6-7 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., In the same skillet, melt remaining butter over medium heat. Add remaining pecans; cook and stir for 1 minute. Add the cream, lemon juice and remaining salt and pepper; cook and stir for 1 minute. Stir in parsley. Serve with catfish.

Steps:

• Grind cornmeal and pecans with salt and pepper in a food processor until nuts are finely ground. Transfer to a large shallow container. Dredge catfish in cornmeal mixture, patting it on to coat completely.
• Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook 2 fish fillets until golden brown and firm to the touch, 4 to 5 minutes per side. Transfer to a plate; sprinkle with salt, and cover to keep warm.
• Wipe skillet with a paper towel. Repeat with remaining 2 tablespoons oil and fish. Serve with lemon wedges, if desired.

Steps:

• In a shallow bowl, combine the mustard, milk and dill. Place pecans in another shallow bowl. Dip fillets in mustard mixture and then in pecans. Place on a baking sheet coated with cooking spray. , Bake at 425° until fish flakes easily with a fork, 10-12 minutes.

Steps:

• For the pecan-crusted catfish: Preheat the oven to 375 degrees F. Sprinkle the fish with salt and pepper and set aside. Pulse the cornmeal with the pecans and some salt and pepper in a food processor until uniform and the size of breadcrumbs. Create a breading station with the flour on a plate, the milk and egg beaten together and the pecan-cornmeal mixture on another plate. Be sure to sprinkle salt and pepper on each part of the breading station. Dip the fish in the flour, then the egg, then the cornmeal mixture. Heat the oil in a large oven-safe saute pan over medium heat. Brown the coated catfish until golden on one side, about 3 minutes. Then turn the fillets over and place in the oven to finish cooking, about 10 minutes longer (a few minutes more if the fillets are thick).
• For the spicy cream sauce: Place the onions and garlic with the stock, wine and 1/2 cup water in a small saucepan. Boil and reduce for 5 minutes, gently pressing on the onions and garlic to release the flavors. Remove the onion and garlic and discard. Turn down the heat to low and whisk in the steak sauce and lemon juice, then the sour cream. Allow to cook and reduce 2 minutes. Remove from the heat and whisk in the butter, 1 tablespoon at a time, allowing the sauce to thicken slightly. (Place back on the heat for 10 seconds if needed to keep the temperature high enough.)

Steps:

• Heat oven to 450. Line a rimmed baking pan with nonstick foil.
• Finely chop pecans, either by hand or in a food processor. Spread on a sheet of waxed paper. Put honey mustard in a small bowl and mix with 2 t water.
• Brush one side of fillets with honey mustard mixture, then press in chopped pecans. Place on baking pan.
• Bake 10 to 14 minutes or until fish is cooked through and pecans are toasted.

Steps:

• For sauce:
• Combine wine, fresh lemon juice, Worcestershire sauce and garlic in small nonaluminum saucepan. Boil until liquid is reduced to 1/2 cup, about 8 minutes. Add cream. Boil until sauce thickens slightly, about 5 minutes. Reduce heat to low. Whisk in butter 1 tablespoon at a time. Season sauce to taste with salt and pepper. Strain sauce into small bowl. Return sauce to pan.
• Meanwhile, prepare fish:
• Preheat oven to 400°F. Place flour on large plate. Whisk milk and egg in shallow bowl to blend. Sprinkle catfish fillets with salt and pepper. Lightly coat catfish fillets in flour. Dip into milk mixture. Coat 1 side of fish with pecans. Lightly coat second side with flour.
• Heat 1/2 tablespoon oil in large skillet over medium-high heat. Add 2 fish fillets to skillet, nut side down, and cook until nuts begin to brown, about 2 minutes. Turn fish over; cook 1 minute. Using metal spatula, transfer fish, nut side up, to rimmed baking sheet. Repeat with remaining fish and 1/2 tablespoon oil. Bake until opaque in center, about 10 minutes.
• Transfer catfish fillets to plates. Serve catfish with sauce.

Steps:

• 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.
• 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.
• 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.

Steps:

• 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.
• 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.
• 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.

Steps:

• To make the catfish: Preheat the oven to 450F and coat a frying pan lightly with olive oil.
• Trim all fat from fillets.
• Grind the roasted pecans and breadcrumbs in the container of a food processor or blender until fine.
• Pour into a pie pan.
• Add salt and pepper to flour; place into another pie pan.
• Beat the eggs and milk together.
• Season the fish with seafood seasoning, dredge in flour, dip in egg mixture and coat with pecan/bread crumb mixture.
• Place into prepared pan and cook over medium heat until golden; place in oven for five minutes to finish.
• To make the sauce: Cook fish stock, lemon juice, Worcestershire sauce and pepper sauce in a medium saucepan; add cream and cook to reduce for about two minutes.
• Remove from heat and whisk in butter.
• Serve over the cooked fish and garnish with roasted whole pecans.

Steps:

• 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.
• 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.
• 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.

Steps:

• Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large resealable food-storage plastic bag, mix corn flake crumbs, pecans, paprika, garlic powder and ground red pepper.
• In shallow dish or pie plate, beat egg white slightly with fork. Dip fish into egg white, then place in bag. Seal bag and shake until evenly coated. Place in pan.
• Bake 15 to 20 minutes or until fish flakes easily with fork.