Recipe Name Pecan Crusted Catfish Submitted by Guest Recipe Description Another way to use catfish. Quantity 0 Quantity Unit Prep Time (minutes) 20 Cook Time (minutes) 15 Ready In (minutes) 35

Ingredients Amount 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).