Pecan Encrusted Catfish

How to make Pecan Encrusted Catfish Recipe

4 SERVINGS

Ingredients:
1 cup Pecans, chopped
1/3 cup Cornmeal, fine-grained
1/2 cup Bread crumbs, dry
2 tablespoons Parsley, chopped
4 Catfish fillets, skinless
1 Egg, beaten with 1 tablespoon (14 ml) water
To taste Salt and white pepper
1 cup All-purpose flour, for dredging
As needed Vegetable oil, for pan-frying

Method:
Place the pecans, cornmeal, bread crumbs, and parsley in a food processor and blend until chopped. (This can be as fine as you would like.)

Season the catfish fillets and dip fillets in flour; shake off excess, dip in egg wash, and let excess drip off. Place fillets in the pecan cornmeal mixture, pat and turn until completely breaded, then set aside until needed.

Heat the oil to 350°F (175°C).

Pan-fry the fillets 2 to 3 minutes on first side, turn and cook 1 to 11/2 minutes more until golden brown; drain on paper towels.

Pecan Encrusted Catfish