Pecan Crusted Catfish

1. 1

   Grind cornmeal and pecans with salt and pepper in a food processor until nuts are finely ground.

2. 2

   Transfer to a large shallow container.

3. 3

   Dredge catfish in cornmeal mixture, patting it on to coat completely.

4. 4

   Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat.

5. 5

   Cook 2 fish fillets until golden brown and firm to the touch, 4 to 5 minutes per side.

6. 6

   Transfer to a plate; sprinkle with salt if desired, and cover to keep warm.

7. 7

   Wipe skillet with a paper towel.

8. 8

   Repeat with remaining 2 tablespoons oil and fish.

9. 9

   Serve with lemon wedges, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.