Pecan Crusted Catfish

Procedure

• 1 Place the pecans, cornmeal, bread crumbs, and parsley in a food processor and blend until chopped. (This can be as fine as you would like.)
• 2 Season the catfish fillets and dip fillets in flour; shake off excess, dip in egg wash, and let excess drip off. Place fillets in the pecan cornmeal mixture, pat and turn until completely breaded, then set aside until needed.
• 3 Heat the oil to 350°F (175°C).
• 4 Pan-fry the fillets 2 to 3 minutes on first side, turn and cook 1 to 1½ minutes more until golden brown; drain on paper towels.

Chef Critique - Good crust, clean flavor, well-cooked filet
My Critique - perfectly cooked
Group Critique - Delicious