Pecan-Crusted Catfish with Mustard Remoulade & Cheesy Grits

• Mustard Remoulade
• 3 cups sweet onions, chopped
• 3 cups green onions, chopped
• 2 cups KRAFT MAYO Real Mayonnaise
• 2 cups olive oil/canola blend (25/75)
• 1-1/2 cups GREY POUPON Country Dijon Mustard
• 1-1/2 cups sweet pickle relish
• 1-1/2 cups lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1 cup HEINZ Tomato Ketchup
• 1 cup fresh parsley, chopped
• 3/4 cup prepared horseradish
• 18 each garlic cloves, minced
• 1/4 cup Kosher salt
• 3/4 tsp. ground black pepper
• Crusted Catfish
• 18 each eggs
• 3/4 cup GREY POUPON Classic Dijon Mustard
• 3/4 cup water
• 2-1/4 qt. dry bread crumbs
• 3 qt. ground pecans
• 4-1/2 tsp. kosher salt
• 2 Tbsp. chili powder
• 48 each catfish fillets (6 oz. each)
• 3 cups flour
• Cheesy Grits
• - andouille sausage
• 1-1/2 cups yellow onions, small dice
• 6 each garlic cloves, minced
• 3 Tbsp. olive oil/canola blend (25/75)
• 3 qt. chicken broth
• 1 qt. whole milk
• 1-1/2 Tbsp. kosher salt
• 1-1/2 tsp. ground cumin
• 1-1/2 tsp. Mexican dried oregano leaves
• 3 qt. quick-cooking white grits
• 1 qt. sharp Cheddar cheese, shredded Target 2 For $5.00 thru 02/06
• 12 each New Mexican green chiles, roasted, chopped
• - cooked cleaned medium shrimp Safeway 1 lb For $8.99 thru 02/09
• 1/2 cup fresh chives, chopped

1. Mustard Remoulade: Place all ingredients in food processor; process 30 sec.
2. Set aside until ready to use.
3. Crusted Catfish: Beat eggs, mustard and water with wire whisk until well blended.
4. In separate bowl, mix bread crumbs, pecans, salt and chili powder.
5. Coat fish lightly with flour; gently shake off excess flour.
6. Dip fish in mustard, then in pecan mixture, turning over to evenly coat each fish piece.
7. Refrigerate at least 10 min.
8. or up to 24 hours.
9. Cheesy Grits: Cook sausage, onions and garlic in hot oil in large saucepan on medium-high heat 4 min.
10. Add broth, milk, salt, cumin and oregano; stir.
11. Bring to boil.
12. Stir in grits.
13. Reduce heat to medium.
14. Cook and stir 30 sec.
15. Stir in cheese; cook 4 to 5 min.
16. or until grits are creamy.
17. Add chilies; stir.
18. Cover to keep warm.
19. For each serving: Heat oil in deep fryer to 325 degrees F. Add fish; cook 4 to 5 min.
20. or until fish is golden brown and flakes easily with fork.
21. Transfer to paper towel-lined pan.
22. Spoon 2/3 cup of the grits onto serving plate; top with 1 Crusted Catfish fillet.
23. Combine about 3 oz.
24. shrimp with 1 Tbsp.
25. Mustard Remoulade; spoon around fish.
26. Drizzle with about 2 Tbsp.
27. additional Mustard Remoulade.
28. Sprinkle with 1 heaping tsp.
29. chives.

remoulade, sweet onions, green onions, mayo, olive oil, poupon, sweet pickle, lemon juice, tomato ketchup, fresh parsley, horseradish, garlic, kosher salt, ground black pepper, eggs, poupon, water, bread crumbs, ground pecans, kosher salt, chili powder, catfish fillets, flour, cheesy, sausage, yellow onions, garlic, olive oil, chicken broth, milk, kosher salt, ground cumin, oregano, quickcooking white grits, cheddar cheese, new mexican, shrimp, fresh chives

Taken from www.kraftrecipes.com/recipes/pecan-crusted-catfish-mustard-remoulade-cheesy-grits-110111.aspx (may not work)