1 1/2 lb Catfish filets
2 tb Brown mustard
2 ts Honey
2/3 c Pecans
1/3 c Seasoned bread crumbs
3/4 lb Sweet potato, thinly sliced
Peanut oil
Orange wedges
Here is a fish recipe that uses both the sauteeing
technique and the pecans, to a completely different
effect.
Cut catfish into 1/2 x 2" fingers. Brush with brown
mustard and honey. Dredge in a mixture of pecans
ground with seasoned bread crumbs and set aside.
Saute potato in peanut oil until crisp and brown and
drain on paper towels. Add oil to pan amd saute fish
until it flakes to the touch. 4-5 minutes per side.
