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  • Chef D.Arthur

Panko Crusted Catfish & Parm Grits


INGREDIENTS

Fish

· 5 – 6 oz. catfish filets

· 2 tbsp. olive oil

· 1 tbsp. Garlic powder

· 1 tbsp. Onion powder

· Seasoned salt (to taste)

· Black pepper (to taste)

· 3 eggs, beaten

· 3 tbsp. water

· 2 cups Panko breadcrumbs


Grits

· 3 cups water

· 2 chicken bullion cubes

· 1 cup instant grits

· 1 cup low-fat milk

· ¾ cups parmesan cheese, shredded

· Salt (to taste)

· Black pepper (to taste)



INSTRUCTIONS

Fish

· Pre-heat oven to 400 degrees.

· Drizzle olive oil over filets then season both sides with garlic powder, onion powder, seasoned salt, and black pepper.

· Mix beaten eggs in one large bowl with 3 tbsp. of water and pour breadcrumbs in another large bowl. Dredge fish in egg mixture then coat in breadcrumbs. Place breadcrumb covered fish on a baking sheet lined with parchment paper.

· Bake for 20 minutes.


Grits

· In a large pot, bring 3 cups of water to a boil on medium high heat. Once boiling, add bullion cubes. Let bullion dissolve.

· Reduce heat to medium. Mix in grits and stir regularly until smooth, 5 – 7 minutes. Add milk and continue to stir, 2 – 3 minutes.

· Remove from heat. Mix in cheese then salt and pepper to taste. Serve.

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