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Meats & Seafood - Pecan-Cornmeal Catfish

  • 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

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 375ยบ. 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.
Submitted By: Etta Lay
Williamsburg, Ky.
Scott Morgan Farmers Co-op
Number of Servings: 6
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