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Pecan Coated Catfish
From Dorothy McNett's Recipe Book at www.dorothymcnett.com
3 cups roasted pecans
In food processor with steel chopping blade in place, process the pecans and bread crumbs finely. Pour into a flat dish. In another flat dish, combine flour, pepper and salt. In a bowl whisk the eggs and milk. Set all of this aside. Wash and pat dry the catfish fillets. In a bowl combine the remaining ingredients and season each fillet with the mixture. Dredge the fillets in the flour, then into the egg mixture, and finally coat with the pecan mixture. In a large heavy bottomed saute pan, heat the olive oil over medium heat. Add the catfish and cook gently several minutes to brown. Turn them and brown on the other side, adding more oil if needed. Place a screen lid on the pan, reduce the heat if necessary, and cook gently for 2-3 minutes longer to finish cooking the fish. Serve with the melted butter and onions, if desired.
Recipe created 2004-03-28.