Shelly's Recipe

TOASTED PECAN-CRUSTED CATFISH

Category: Fish and Seafood

8 oz pecan chips (2 cups)
2 egg whites, beaten
1/4 cup milk
1 tsp salt
1/2 tsp black pepper
4 (6 oz) catfish fillets, rinsed and pat dry
2 tbsp butter and vegetable oil, divided

Place a 1skillet over medium high heat until hot. Add pecans and cook 3 minutes or until lightly browned, stirring often. Be careful not to burn. Spread in a thin layer on a sheet of foil and cool completely (about 5 minutes). Place cooled pecans in a blender with salt and pepper and pulse to a fine texture. Place pecan mixture into a shallow pan (such as a pie plate).

Meanwhile, beat egg whites and milk in a shallow pan and until well combined. Dip catfish in the egg white mixture then coat evenly with pecan mixture. Place the 12-inch skillet over medium high heat until hot. Add 1 tbsp of butter and 1 tbsp of oil.

When butter melts and begins to brown, add 2 of the fillets. Immediately reduce heat to medium and cook 4 minutes, turn and cook 4 minutes longer or until fish is opaque in center. Set aside and cover with a tent of foil to keep warm. Wipe skillet with paper and repeat with remaining fillets. Serves 4