Pecan Crusted Catfish

By stacymd23

Ingredients

• 1/3 cup yellow cornmeal
• 1/4 cup pecans
• 4 skinless catfish fillets (6 oz each), rinsed and patted dry
• 4 tablespoons veg oil
• lemon wedges

Preparation

Step 1

1. Grind the cornmeal and pecans with 1 teaspoon salt and 1/4 teaspoon pepper in a food processor until the nuts are finely ground. Transfer to a large, shallowcontainer. Dredge the catfish in the mixture, patting it on to coat completely.

2. Heat 2 tablespoons of oil in a large nonstick skillet over med-high heat. Cook 2 fish fillets until golden brown and firm to the touch, 4-5 mins each side. Transfer fish to plate; sprinkle with salt, and cover to keep warm. Read iwth the remaining fillets. Serve with lemon wedges.