Catfish Pecan
Parmesan cheese and ground pecans are the flavor-makers in this crumb-coated fish.
Ingredients
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1 to 1-1/4 pounds catfish fillets (1/2 to 3/4 inch thick)
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1/4 cup fine dry bread crumbs
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2 tablespoons cornmeal
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2 tablespoons grated Parmesan cheese
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2 tablespoons ground pecans
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1/4 cup all-purpose flour
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1/4 cup milk
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2 to 3 tablespoons cooking oil
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1/3 cup chopped pecans
Directions
1.
Cut fish into 4 portions. Set aside. In a shallow bowl mix bread crumbs, cornmeal, Parmesan cheese, ground pecans, salt, and pepper. Coat each portion of fish with flour, then dip in milk, then coat evenly with crumb mixture.
2.
In a large skillet fry fish in hot oil 4 to 6 minutes on each side or until golden and fish just flakes easily when tested with a fork; keep warm.
3.
Remove excess crumbs from skillet. Add additional oil, if necessary. Add chopped pecans. Cook and stir about 2 minutes or until toasted; sprinkle pecans over catfish. Makes 4 servings.
Nutrition information
Calories 333, Total Fat 22 g, Saturated Fat 4 g, Cholesterol 65 mg, Sodium 313 mg, Carbohydrate 15 g, Protein 24 g.
Percent Daily Values are based on a 2,000 calorie diet
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