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