Pecan Crusted Catfish

Ingredients

• 4 skinless catfish fillets
• 4 tablespoons vegetable oil, divided
• 1/3 cup yellow cornmeal
• 1/4 cup pecans
• 1 teaspoon salt (or to taste)
• 1/4 teaspoon pepper
• lemon wedge

Directions

1. 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. 2

   Dredge catfish in cornmeal mixture, patting it on to coat completely.

3. 3

   Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat.

4. 4

   Cook 2 fish fillets until golden brown and firm to the touch, 4 to 5 minutes per side.

5. 5

   Transfer to a plate; sprinkle with salt if desired, and cover to keep warm.

6. 6

   Wipe skillet with a paper towel. Repeat with remaining 2 tablespoons oil and fish.

7. 7

   Serve with lemon wedges, if desired.