Title: Pecan-Crusted Catfish
Categories: Main Dish
Yield: 4 Servings

4 skinless catfish fillets
4 Tbsp vegetable oil
1/3 cup yellow cornmeal
1/4 cup pecans
1 tsp salt
1/4 tsp pepper

[Note: Per serving: 438 calories; 32 grams fat; 28.1 grams protein;
9.9 grams carbohydrates; 1.5 grams fiber Prep time 10 minutes...total
time 30 minutes Recipe from Martha Stewart]

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 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.



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