Pecan Crusted Catfish

Fish and Seafood recipes

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Diva Q
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Pecan Crusted Catfish

Post by Diva Q » Tue Oct 24, 2006 8:03 pm

This has to be my favorite way to prepare catfish. This is from Martha Stewarts Cookbook.

4 skinless catfish fillets

4 tablespoons vegetable oil

1/3 cup yellow cornmeal

1/4 cup pecans

1 teaspoon salt

1/4 teaspoon pepper

1. 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.

2. 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
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Post by carolinesrub » Tue Oct 24, 2006 8:51 pm

Sounds good Diva...one thing you may want to try is toasting the pecans before you grind them. Gives them a bit more flavor and presence among the catfish.
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Post by Diva Q » Wed Oct 25, 2006 7:34 am

I don't like the pecans toasted personally. I find that they get a bit bitter if you toast them first.
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Post by carolinesrub » Thu Oct 26, 2006 9:46 am

I can appreciate that...pecans can be tricky when you toast them and will become bitter quite easily.
Joe Johnson
Co-Founder / COO
Caroline's Rub
Dry Rubs, Smoked Salt, & Texas Chili Seasoning
http://www.carolinesrub.com

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