Southern Breaded Catfish
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INGREDIENTS 1/3 cup pecan halves
1/4 cup cornmeal
2 tablespoons all-purpose flour
1 teaspoon paprika
1/4 teaspoon ground red pepper
2 egg whites
4 catfish fillets, about 1 pound
4 cups Parslied RicePlace pecans in food processor or blender; process until finely chopped. Combine pecans, cornmeal, flour, paprika and pepper in a shallow bowl.
Beat egg whites in separate shallow bowl with wire whisk until foamy. Roll catfish fillets in pecan mixture, then in egg whites. Roll again in pecan mixture, coating fillets well with pecan mixture. Place on plate; cover and refrigerate for 15 minutes.
Spray large nonstick skillet with nonstick cooking spray; heat over medium-high heat. Place catfish fillets in single layer in skillet.
Cook fillets 2 minutes per side until golden brown. Serve over rice. Garnish, as desired.
Makes 4 servings