Pecan & Cornmeal Crusted Catfish Recipe

4 catfish fillets - rinsed and patted dry

4 Tbsp vegetable oil

1/4 cup pecans

1/3 cup yellow cornmeal

Ground pepper

Coarse salt

Grind cornmeal and pecans with 1 teaspoon salt and Ľ teaspoon 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, (approximately 5 minutes per side.)

Transfer to a plate 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.