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Recipes - Pecan Crusted Catfish

Recipe Name

Pecan Crusted Catfish

Submitted by

Guest

Recipe Description

Another way to use catfish.

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	20	Cook Time (minutes)	15	Ready In (minutes)	35

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Ingredients
Amt.	Measure	Ingredient



16	ounce	catfish fillet
1/4	dash	salt, to taste
1/4	dash	pepper, to taste
2/3	cup	corn meal
1/4	cup, chopped	pecans
1/4	cup	all-purpose flour
1/2	cup	skim milk
1	large	eggs
1/4	cup	vegetable oil

Steps

Sequence	Step

1	For the pecan-crusted catfish: Preheat the oven to 375 degrees F. Cut the fish into four 4-oz fillets. Sprinkle the fish with salt and pepper and set aside. Pulse the cornmeal with the pecans and some salt and pepper in a food processor until uniform and the size of breadcrumbs. Create a breading station with the flour on a plate, the milk and egg beaten together and the pecan-cornmeal mixture on another plate. Be sure to sprinkle salt and pepper on each part of the breading station. Dip the fish in the flour, then the egg, then the cornmeal mixture. Heat the oil in a large oven-safe saute pan over medium heat. Brown the coated catfish until golden on one side, about 3 minutes. Then turn the fillets over and place in the oven to finish cooking, about 10 minutes longer (a few minutes more if the fillets are thick).

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