br>To make Southern Cornmeal Crusted Catfish: Stir together buttermilk or yogurt
Make the pecan-crusted chicken first since it is
illet with buttermilk.
Press pecan mixture on top of buttermilk
Heat oven to 450. Line a rimmed baking pan with nonstick foil.
Finely chop pecans, either by hand or in a food processor. Spread on a sheet of waxed paper. Put honey mustard in a small bowl and mix with 2 t water.
Brush one side of fillets with honey mustard mixture, then press in chopped pecans. Place on baking pan.
Bake 10 to 14 minutes or until fish is cooked through and pecans are toasted.
Pecan-Crusted Chicken:
Combine 1 cup
o 500.
Cut the catfish fillets into serving size pieces
Blackened Catfish.
Season fish liberally on
Preheat the oven to 350 degrees F (175 degrees C).
In a small bowl, mix together the onion and mustard. Season the catfish fillets with garlic salt and pepper. Place on a baking tray and coat with the onion and honey. Sprinkle parsley flakes over the top.
Bake for 20 minutes in the preheated oven, then turn the oven to broil. Broil until golden, 3 to 5 minutes.
lear.
http://everydaypaleo.com/pecan-crusted-chicken/.
Preheat grill for medium heat and lightly oil the grate.
Season both sides of each catfish fillet with Greek seasoning. Sprinkle feta cheese and mint over one side of each fillet; drizzle olive oil over the cheese and mint. Beginning with narrower end, roll fish tightly around the filling and secure with a toothpick.
Cook on preheated grill until the fish flakes easily with a fork, 20 to 25 minutes.
Beat the egg with the garlic powder, onion powder, paprika, cayenne pepper, and salt until evenly mixed. Spread the pecan meal into a shallow dish. Dip the walleye fillets into the egg mixture, then press into the pecan flour.
Heat the butter and vegetable oil in a large skillet over medium-high heat. Place the walleye fillets into the pan. Cook until golden brown on both sides and the fish flakes easily with a fork, 3 to 4 minutes per side.
or seasoning.
Make the pecan crust: In a medium bowl
gg mixture and then into pecan mixture, pressing to coat well
nd pepper, sprinkle with the pecan mixture and the butter pieces
elted butter on top. Sprinkle pecan halves over chicken.
Bake
To make the catfish: Preheat the oven to 450F
Preheat oven to 475.
Spray baking pan with Pam or equivalent.
Grind pecans in blender. Do not blend too long or you'll have powder.
In a small bowl, combine melted butter, breadcrumbs, and pecans.
Salt and pepper both side of fillets.
Place rounded side up on baking pan.
Rub 1 T of mustard on top of each fillet.
Pat crumb mixture onto top of fillet, pressing it firmly over the mustard.
Right before baking, spray each fillet lightly with Pam.
Bake for 13-15 minutes or until fish flakes easily.
Place fillets in a single layer in a shallow glass dish, Pour milk over the fish; cover and refrigerate for at least 30 minutes or for up to 2 hours.
Meanwhile, prepare Tangy Tartar Sauce: Whisk mayonnaise, yogurt and lemon juice in a small bowl until smooth.
Stir in remaining ingredients.
Keep refrigerated.
Makes 1/2 cup.
Preheat oven to 500\u00b0F.
Combine cornmeal, parsley, garlic and cayenne to taste in a shallow dish.
Remove the fish from the milk, sprinkle both side with salt and dredge in the cornmeal mixture.
...
esired).
Dredge the cleaned catfish fillets in the milk, then
Preheat oven to 375 degrees. Lightly grease a barge baking sheet.