Pecan Crusted Catfish

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 skinless catfish fillets
• 4 tablespoons vegetable oil, divided
• 1/3 cup yellow cornmeal
• 1/4 cup pecans
• 1 teaspoon salt (or to taste)
• 1/4 teaspoon pepper
• lemon wedge

Recipe

• 1 grind cornmeal and pecans with salt and pepper in a food processor until nuts are finely ground. transfer to a large shallow container.
• 2 dredge catfish in cornmeal mixture, patting it on to coat completely.
• 3 heat 2 tablespoons oil in a large nonstick skillet over medium-high heat.
• 4 cook 2 fish fillets until golden brown and firm to the touch, 4 to 5 minutes per side.
• 5 transfer to a plate; sprinkle with salt if desired, and cover to keep warm.
• 6 wipe skillet with a paper towel. repeat with remaining 2 tablespoons oil and fish.
• 7 serve with lemon wedges, if desired.