Yield: 4 servings
|Fresh catfish fillets
|Cornmeal (or white flour)
|Dried sage Salt and pepper to taste
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