Pecan Crusted Catfish


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The pecan mixture with a little spice creates the perfect crunchy coating for the catfish.

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  • 1 C. pecan halves
  • 1 tsp. salt
  • 6 catfish fillets, about 2 to 2 1/2 lbs.
  • 1 C. yellow cornmeal
  • 1 C. buttermilk
  • 2 eggs
  • 1 tsp. Tabasco sauce
  • 1/2 C. flour
  • Lemon wedges and parsley sprigs for garnish, optional

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Preheat the oven to 400°. Spread the pecans out on a baking sheet and toast, stirring now and again, until lightly browned, about 8 - 10 minutes. Remove and let cool. Place the cooled pecans in a food processor and process them until they resemble coarse meal. Rinse the catfish fillets with cold water and pat dry with paper towels. In a shallow bowl, whisk together the buttermilk, eggs, and Tabasco sauce. In a separate shallow bowl or pie plate, stir together the flour, cornmeal, ground pecans, salt, and pepper. Dip each fillet into the buttermilk mixture, then into the cornmeal mixture, coating the fillets well. Set aside on waxed paper until ready to cook. Place on a greased pan and bake at 350° until browned and fish flakes easily with a fork, about 20 minutes. Serve with lemon wedges and parsley sprigs, if desired.

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