Mmmm...Catfish

Every week I wonder which recipe I'm going to feature on the blog. This week is no different. I actually have an email in my drafts with too many recipes to try so when I'm in a bind, I go to that draft and pick something close to the mood that I'm in. I decided that since I'll be in New Orleans next week for the Essence Music Festival, why not do something a little southern. I love catfish and the recipe from Martha Stewart caught my eye. It's a pecan crusted catfish that looks fairly simple to make. Catfish is one of the easiest things to make and I usually do it Cajun style. I haven't had a piece of catfish that I don't like and that's saying a lot because I am very particular...or picky lol.

Pecan Crusted Catfish

Ingredients
* 4 skinless catfish fillets
* 4 tablespoons vegetable oil
* 1/3 cup yellow cornmeal
* 1/4 cup pecans
* 1 teaspoon salt
* 1/4 teaspoon pepper
(I'm adding cayenne pepper to mine - of course)

Directions
1. Grind cornmeal and pecans with salt and pepper in a food processor until nuts are finely ground. Transfer to a large shallow container.
2. Dredge catfish in cornmeal mixture, patting it on to coat completely.
3. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook 2 fish fillets until golden brown and firm to the touch, 4 to 5 minutes per side. Transfer to a plate; sprinkle with salt, and cover to keep warm.
4. Wipe skillet with a paper towel. Repeat with remaining 2 tablespoons oil and fish. Serve with lemon wedges, if desired.

The best Catfish that I've had that wasn't made by myself of my mom was at Melba's Restaurant in Harlem.

I'll be pairing this with a salad because I can always use more greens and for my starch one of my favorites, SWEET POTATOES of course.

Here's a yummy recipe for Parmesan Crusted Sweet Potato Fries.

Enjoy

And remember to check me out EVERY Friday from 2-4 PM EST only on Skyy Hook Radio