Entree - Pecan Crusted Catfish

Pecan Crusted Catfish

Ingredients:

catfish spice mix
1/2 tsp. salt
1 tsp. paprika
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. garlic garnie
1/2 tsp. basil, ground
1/2 tsp. oregano, ground
1/2 tsp cayenne pepper, ground
1/2 tsp. coriander, ground
1/2 tsp. thyme, ground
1/2 tsp. black pepper, ground
1/2 tsp. dry mustard
1/4 tsp anise seed, ground
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1 catfish fillets, 9 to 12 oz.
2 large eggs, beaten
3 Tbs. olive oil
1/4 cup pecan meal
1/2 cup all purpose flour
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1 tsp. all purpose flour
1/3 cup lemon juice
white wine

First add all of the different spices to a bowl and blend together, than set aside. Next beat the egg in a bowl, large enough to accommodate the catfish fillets and set aside. Take another bowl large enough to hold the catfish fillets and add the pecan meal, flour and 1 Tbs. of the catfish spice mix ( the rest keep for later meals ). Stir the dry ingredients to blend. Now take a catfish fillet and dip it into the egg mixture and get it coated and than dip it into the pecan flour mix and coat it all over, set it on a plate and repeat to the other fillet. Take the fillets and put them in the refrigerator to set up. When ready to cook, put the oven on to the warming setting. Add the olive oil to the frying pan and heat up to a medium heat, add the fillets and put a lid on and cook for 5 minute, than flip and fry the other side for 5 minutes with the lid on. Now take the lid off and reduce the heat a bit and fry for 5 more minutes, than flip and fry the other side for 5 minutes. Total fry time 20 minutes ( your times may vary depending on your stove ). When finished frying the fillet, put on a plate and into the warming oven. Now add the flour to the remaining oil in the pan and stir it to make a roux for a few minutes, than add the lemon juice. If the sauce starts to get to thick you can add more lemon juice or a bit of white wine. When the sauce is ready plate the catfish and ladle a couple spoons of the sauce over each fillet.