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Pecan-Crusted Catfish with Mustard Remoulade & Cheesy Grits

Pecan-Crusted Catfish with Mustard Remoulade & Cheesy Grits
48 servings


Ingredients Weights Measures
Mustard Remoulade
sweet onions, chopped 15 oz. 3 cups
green onions, chopped 9 oz. 3 cups
KRAFT MAYO Real Mayonnaise 15 oz. 2 cups
olive oil/canola blend (25/75) 15 oz. 2 cups
GREY POUPON Country Dijon Mustard 12 oz. 1-1/2 cups
sweet pickle relish 15 oz. 1-1/2 cups
lemon juice 12 oz. 1-1/2 cups
ketchup 9 oz. 1 cup + 2 Tbsp.
fresh parsley, chopped 2-1/2 oz. 1 cup + 2 Tbsp.
prepared horseradish 6 oz. 3/4 cup
garlic cloves, minced - 18 each
Kosher salt 2-1/2 oz. 1/4 cup
ground black pepper - 3/4 tsp.
Crusted Catfish
eggs - 18 each
GREY POUPON Classic Dijon Mustard 6 oz. 3/4 cup
water 6 oz. 3/4 cup
dry bread crumbs 2 lb. + 10 oz. 2-1/4 qt.
ground pecans 3 lb. + 8 oz. 3 qt. + 1-1/2 cups
kosher salt - 4-1/2 tsp.
chili powder - 2 Tbsp.
catfish fillets (6 oz. each) 18 lb. 48 each
flour 12 oz. 3 cups
Cheesy Grits
andouille sausage 18 oz. -
yellow onions, small dice 6 oz. 1-1/2 cups
garlic cloves, minced - 6 each
olive oil/canola blend (25/75) 1-1/2 oz. 3 Tbsp.
chicken broth 96 oz. 3 qt.
whole milk 60 oz. 1 qt. + 3-1/2 cups
kosher salt - 1-1/2 Tbsp.
ground cumin - 1-1/2 tsp.
Mexican dried oregano leaves - 1-1/2 tsp.
quick-cooking white grits 4 lb. + 8 oz. 3 qt. + 1-1/2 cups
sharp Cheddar cheese, shredded 1 lb. + 14 oz. 1 qt. + 3-1/2 cups
New Mexican green chiles, roasted, chopped 9 oz. 12 each
cooked cleaned medium shrimp 9 lb. -
fresh chives, chopped 1 oz. 1/2 cup


MUSTARD Remoulade: Place all ingredients in food processor; process 30 sec. Set aside until ready to use.

CRUSTED Catfish: Beat eggs, mustard and water with wire whisk until well blended. In separate bowl, mix bread crumbs, pecans, salt and chili powder. Coat fish lightly with flour; gently shake off excess flour. Dip fish in mustard, then in pecan mixture, turning over to evenly coat each fish piece. Refrigerate at least 10 min. or up to 24 hours.

CHEESY Grits: Cook sausage, onions and garlic in hot oil in large saucepan on medium-high heat 4 min. Add broth, milk, salt, cumin and oregano; stir. Bring to boil. Stir in grits. Reduce heat to medium. Cook and stir 30 sec. Stir in cheese; cook 4 to 5 min. or until grits are creamy. Add chilies; stir. Cover to keep warm.

FOR each serving: Heat oil in deep fryer to 325ºF. Add fish; cook 4 to 5 min. or until fish is golden brown and flakes easily with fork. Transfer to paper towel-lined pan.

SPOON 2/3 cup of the grits onto serving plate; top with 1 Crusted Catfish fillet. Combine about 3 oz. shrimp with 1 Tbsp. Mustard Remoulade; spoon around fish. Drizzle with about 2 Tbsp. additional Mustard Remoulade. Sprinkle with 1 heaping tsp. chives.

Kraft Kitchens Tips

Chef's Tip
Use rice bran oil to deep-fry the catfish.
Make Ahead
Mustard Remoulade can be prepared ahead of time. Store, tightly covered, in refrigerator until ready to use as directed.
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