Pecan-Cornmeal Catfish

Submitted By: Etta Lay

Ingredients

• 1 1/2 pounds fresh or frozen catfish fillets
• 3/4 cup ground pecans
• 2/3 cup yellow cornmeal
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground red pepper
• 1/4 cup milk
• 1 egg, beaten

Cooking oil for deep frying

Instructions

Thaw fish, if frozen; rinse and pat dry. Cut fish into six serving-size pieces. In a shallow dish, combine ground pecans, cornmeal, salt, black pepper, and red pepper. In another dish, combine milk and egg. Dip each fish portion in milk mixture; coat with nut mixture.
In a large, heavy saucepan or deep fryer, heat two inches of oil to 375º. Fry fish in hot oil, two or three pieces at a time, about two minutes on each side or until golden brown. Drain on paper towels.