Instructions
Grind cornmeal and pecans with salt and pepper in a food processor or blender until the nuts are finely ground. Place nut mixture in a shallow
dish. Dredge catfish in nut mixture, patting it on to coat completely. Heat 2 tablespoons oil in a large skillet over medium high heat. Cook 2 fillets until golden brown and firm to the touch, about 4 to
5 minutes per side. Once done move to plate, sprinkle with salt and cover to keep fillets warm. Repeat with remaining oil and fillets. Serve with lemon if desired. Per Serving: 438 calories; 32 grams
fat; 28.1 grams protein; 9.9 grams carbohydrates; 1.5 grams fiber.
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