Pecan-Crusted Catfish with Mustard Remoulade & Cheesy Grits

1. 1

   Mustard Remoulade: Place all ingredients in food processor; process 30 sec.

2. 2

   Set aside until ready to use.

3. 3

   Crusted Catfish: Beat eggs, mustard and water with wire whisk until well blended.

4. 4

   In separate bowl, mix bread crumbs, pecans, salt and chili powder.

5. 5

   Coat fish lightly with flour; gently shake off excess flour.

6. 6

   Dip fish in mustard, then in pecan mixture, turning over to evenly coat each fish piece.

7. 7

   Refrigerate at least 10 min.

8. 8

   or up to 24 hours.

9. 9

   Cheesy Grits: Cook sausage, onions and garlic in hot oil in large saucepan on medium-high heat 4 min.

10. 10

    Add broth, milk, salt, cumin and oregano; stir.

11. 11

    Bring to boil.

12. 12

    Stir in grits.

13. 13

    Reduce heat to medium.

14. 14

    Cook and stir 30 sec.

15. 15

    Stir in cheese; cook 4 to 5 min.

16. 16

    or until grits are creamy.

17. 17

    Add chilies; stir.

18. 18

    Cover to keep warm.

19. 19

    For each serving: Heat oil in deep fryer to 325 degrees F. Add fish; cook 4 to 5 min.

20. 20

    or until fish is golden brown and flakes easily with fork.

21. 21

    Transfer to paper towel-lined pan.

22. 22

    Spoon 2/3 cup of the grits onto serving plate; top with 1 Crusted Catfish fillet.

23. 23

    Combine about 3 oz.

24. 24

    shrimp with 1 Tbsp.

25. 25

    Mustard Remoulade; spoon around fish.

26. 26

    Drizzle with about 2 Tbsp.

27. 27

    additional Mustard Remoulade.

28. 28

    Sprinkle with 1 heaping tsp.

29. 29

    chives.

* Per serving · 4 servings · Values may vary.