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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A Martha Stewart recipe that seems made for my husband - he loves both pecans and catfish. Ingredients:
4 skinless catfish fillets |
4 tablespoons vegetable oil, divided |
1/3 cup yellow cornmeal |
1/4 cup pecans |
1 teaspoon salt (or to taste) |
1/4 teaspoon pepper |
lemon wedge |
Directions:
1. Grind cornmeal and pecans with salt and pepper in a food processor until nuts are finely ground. Transfer to a large shallow container.
2. Dredge catfish in cornmeal mixture, patting it on to coat completely.
3. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat.
4. Cook 2 fish fillets until golden brown and firm to the touch, 4 to 5 minutes per side.
5. Transfer to a plate; sprinkle with salt if desired, and cover to keep warm.
6. Wipe skillet with a paper towel. Repeat with remaining 2 tablespoons oil and fish.
7. Serve with lemon wedges, if desired.
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