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Pecan Crusted Catfish Print Email


4 skinless catfish fillets
4 tablespoons vegetable oil
1/3 cup yellow cornmeal
1/4 cup pecans
1 teaspoon salt
1/4 teaspoon pepper

Grind cornmeal and pecans with salt and pepper in a food processor until nuts are finely ground. Transfer to a large shallow container. Dredge catfish in cornmeal mixture, patting it on to coat completely.

Heat 2 tablespoons oil in a large nonstick skillet (Martha says nonstick, I say cast iron all the way!) over medium-high heat. Cook 2 fish fillets until golden brown and firm to the touch, 4 to 5 minutes per side.Transfer to a plate; sprinkle with salt, and cover to keep warm.

Wipe skillet with a paper towel. Repeat with remaining 2 tablespoons oil and fish. Serve with lemon wedges, if desired. Serves 4

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