Pecan-crusted Catfish

Everyday Food, 2004
Makes 4 servings
    4 skinless catfish filets (about 6 oz each)                    
    4 tablespoons vegetable oil                                    
    Salt and pepper                                                
    1/3 cup yellow cornmeal                                        
    1/4 cup pecans  
                                             
Grind cornmeal and pecans with 1 teaspoon salt and 1/4 teaspoon 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 tablespoons 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.

Wipe skillet with a paper towel. Repeat with remaining 2 tablespoons oil and fish. Serve with lemon wedges, if desired.

per serving: 438 calories; 32 grams fat; 28.1 grams protein; 9.9 grams carbohydrates; 1.5 grams fiber