Total Time
30mins
Prep 10 mins
Cook 20 mins

A Martha Stewart recipe that seems made for my husband - he loves both pecans and catfish.

Ingredients Nutrition

Directions

  1. Grind cornmeal and pecans with salt and pepper in a food processor until nuts are finely ground. Transfer to a large shallow container.
  2. Dredge catfish in cornmeal mixture, patting it on to coat completely.
  3. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat.
  4. Cook 2 fish fillets until golden brown and firm to the touch, 4 to 5 minutes per side.
  5. Transfer to a plate; sprinkle with salt if desired, and cover to keep warm.
  6. Wipe skillet with a paper towel. Repeat with remaining 2 tablespoons oil and fish.
  7. Serve with lemon wedges, if desired.

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