“Eric’s mom” gave me this recipe, too. Eric was my eldest son’s friend and our neighbor for a couple of years many years ago when we were in an apartment complex. His mother was a state-fair prize-winning cook in her younger days and I used to remember her name but we lost touch and it’s been too many years. Anyway, I grew up on the Dakota prairie and hadn’t cooked catfish till I moved to southeast Texas. This is tasty, and not too fussy of a recipe.
Cornmeal and Pecan Crusted Catfish
- 4 catfish fillets (about 1.5 lbs)
- 6 Tbsp cornmeal
- 1/4 c AP flour
- 2 Tbsp chopped pecans
- 1.5 tsp salt
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 large egg, lightly beaten
- 1 Tbsp water
- 1 tsp canola oil
- cooking spray
- lemon wedges (for serving)
- Combine cornmeal, flour, pecans, salt, garlic powder and paprika mix well.
- Divide into two pie plates
- Combine egg and water and put in another pie plate.
- Dredge each piece of catfish in one plate, then in egg mixture then the other plate.
- Spray skillet with cooking spray, then heat canola oil over medium heat.
- When hot, add fillets. Cook 4 minutes on each side or until fish flakes easily.
- Serve with lemon wedges.