No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

Pecan-Crusted Catfish

This satisfying meal is a perfect cold-weather warm-up.

  • prep: 10 mins
    total time: 30 mins
  • servings: 4

advertisement

advertisement

Ingredients

  • 4 skinless catfish fillets
  • 4 tablespoons vegetable oil
  • 1/3 cup yellow cornmeal
  • 1/4 cup pecans
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. Step 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. Step 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.

  3. Step 3

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

Source
Martha Stewart Living, November 2004

advertisement

advertisement