This has to be my favorite way to prepare catfish.
This is from Martha Stewarts Cookbook.
4 skinless catfish fillets
4 tbsp vegetable oil
1/3 cup yellow cornmeal
1/4 cup pecans
1 tsp salt
1/4 tsp pepper
Grind cornmeal and pecans with salt and pepper in a food processor until nuts are finely ground.
Transfer to a large shallow container.
Dredge catfish in cornmeal mixture, patting it on to coat completely.
Heat 2 tbsp oil in a large nonstick skillet over medium-high heat.
Cook 2 fish fillets until golden brown and firm to the touch, 4 to 5 minutes per side.
Transfer to a plate; sprinkle with salt, and cover to keep warm
Life is too short for bad BBQ
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Big Rock Brewery
Basques Hardwood Lump Charcoal