Serve this crispy catfish with buttered green beans sprinkled with extra chopped pecans.
1/3 cup ground pecans
3 tablespoons all purpose
1/3 cup yellow cornmeal
½ teaspoon salt
¼ teaspoon cayenne pepper
1 large egg
1 tablespoon water
4 catfish fillets (about 6 ounces each
3 tablespoons vegetable oil divided
2 tablespoons (1/4 stick) butter or margarine
Lemon wedges
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On a sheet of wax paper, combine pecans and cornmeal. On another sheet of wax paper, combine flour, cayenne pepper and salt. In a pie plate or shallow dish, combine water and egg.
Dredge each fillet in the flour mixture, shaking off the excess. Dip the floured fillets into the egg mixture, then coat each one with the pecan cornmeal mixture
In a skillet heat half of the oil and butter over moderate heat. Add two fillets and fry until golden brown on each side, about 3 to 4 minutes on each side
Transfer the fillets to a serving platter and keep warm. Repeat, cook the remaining fillets with the rest of the oil and butter.
Cuisine Writer
