Pecan-crusted Catfish With White Cheddar Grits

• for fish
• 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) fillets catfish
• 3 cups Crisco cooking oil
• for grits
• 4 cups chicken broth
• 2 cups stone-ground grits (or use instant)
• 14 cup heave cream
• 12 cup shredded white cheddar cheese
• salt and pepper
• 4 green onions, thinly sliced

1. FOR THE CATFISH.
2. Mix together the dry ingredients in a shallow dish.
3. In another shallow dish, whisk together the eggs and milk.
4. In a third dish, mix the thyme, pecans, and salt and pepper to taste.
5. Coat each catfish fillet in the flour mixture, then egg, then nuts, coating completely.
6. In a large, heavy iron skillet, heat the oil to 350 degrees.
7. Carefully place fillets into the oil, frying about 8 minutes, turning occasionally, until both sides are golden brown.
8. FOR THE GRITS.
9. Bring broth to a boil in a two-quart saucepan.
10. Reduce heat to simmer.
11. Whisk in grits and cook until grits are soft but not mushy, about 12 to 15 minutes.
12. If using, instant grits, follow package directions.
13. Stir in heavy cream, cheddar cheese, salt and pepper.
14. Stir until cheese is melted.
15. Remove from heat.
16. FOR SERVING.
17. Divide grits between 4 large bowls.
18. Top each with a catfish fillet.
19. Garnish with sliced green onion.

fish, flour, onion powder, salt, eggs, milk, thyme, ground pecans, pepper, catfish, cooking oil, grits, chicken broth, stoneground grits, heave cream, shredded white cheddar cheese, salt, green onions

Taken from www.food.com/recipe/pecan-crusted-catfish-with-white-cheddar-grits-120665 (may not work)