Panko Crusted Catfish ‘n Grits
A kidney-friendly twist on this southern staple! Enjoy the richness of grits cooked with a bit of milk and the kick of red pepper flakes in this easy yet flavorful recipe.
Makes
Serving size
Ingredients
INGREDIENTS FOR GRITS:
¾ cup milk
¾ cup water
Pinch sea salt
¾ cup instant plain grits
½ teaspoon smoked paprika
1 teaspoon butter
INGREDIENTS FOR CATFISH:
½ cup panko breadcrumbs, plain
2 tablespoons olive oil
3 sprigs thyme, fresh
2 tablespoons parsley, fresh, chopped
1 teaspoon garlic powder
½ teaspoon oregano, dried
½ teaspoon black pepper
½ teaspoon red pepper flakes
1 pound catfish (boned and filleted) cut into 5 (3-ounce) pieces
Special Equipment:
Parchment paper
Instructions
DIRECTIONS FOR GRITS:
- Heat milk, water and salt to boil in a small saucepan over high heat.
- Add grits and paprika. Reduce heat to low and stir occasionally for 4 to 5 minutes.
- Remove grits from heat.
- Add butter and mix well.
- Cover and set grits aside while fish is baking.
DIRECTIONS FOR FISH:
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper.
- Combine breadcrumbs, olive oil, thyme, parsley, garlic powder, oregano, black pepper, and red pepper flakes in a large bowl. Mix until spices are evenly distributed.
- Dip catfish filets in breadcrumb mixture. Press fish into the breadcrumbs to evenly coat both sides.
- Transfer fish to the parchment paper. Bake filets for 15 to 20 minutes, until fish flakes easily with a fork.
- Remove from oven and serve 1 fillet with ⅕ grits (about ¼ cup).
Cooking Tip
This recipe is very versatile; if you don’t have catfish on hand, try swapping it for some cod, flounder, or tilapia.
Recipe Contributed by FamilyCook Productions
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