493946 pan fried cajun catfish

4 servings
1 pounds Fresh catfish fillets
4 ounces Shelled pecans
½ cup Cornmeal (or white flour)
¼ teaspoon Garlic powder
¼ teaspoon Onion powder
½ teaspoon Dried sage Salt and pepper to taste
¼ teaspoon Cayenne pepper
1 cup Milk
½  Stick margarine
¼ cup Olive oil

Soak catfish fillets in milk for 15 minutes. Meanwhile, grind pecans in food processor and combine with cornmeal and seasonings. Remove fish from milk and dredge in pecan/cornmeal mixture. Heat frying pan with margarine and olive oil until frothy. Saute fish for approximately 8 minutes per side. Serve hot with lemon wedges.

Submitted By BARRY WEINSTEIN On 03-16-95

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