Cornmeal And Pecan Crust Catfish
|Yellow cornmeal||6 Tablespoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Finely chopped pecans||3 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Garlic powder||1 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Egg||1 Large, lightly beaten|
|Catfish fillets||24 Ounce (4 Pieces, 6 Ounce Each, Farm Raised)|
|Vegetable oil||1 Teaspoon|
1. Combine first 7 ingredients; divide evenly into 2 shallow dishes.
2. Place egg in another shallow dish; whisk in water. Dredge each fillet in cornmeal mixture; dip in egg mixture and dredge in second cornmeal mixture.
3. Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add fillets; cook 4 minutes on each side or until golden and fish flakes easily when tested with a fork.