Recipe: Pecan-Crusted Catfish with Honey Glaze

Pecan-Crusted Catfish with Honey Glaze


8 (7- to 8-ounce) catfish fillets
3 mugs pecans
Salt and pepper to taste
1 cup flour
1 tsp paprika
1/2 mug water
2 eggs
Peanut oil for frying
1/2 mug honey
1/4 mug (1/2 stick) butter
1/2 mug chopped fresh parsley


Get rid of the fatty skin and bones from the fillets. Place the pecans in a food mill and pulse till the uniformity of crude meal. Season with salt as well as pepper and spread in a shallow meal. Mix the flour and paprika in a superficial meal. Whisk the water as well as eggs in a shallow bowl until blended.
Coat the fillets with the flour mix and shake off the extra. Dip in the egg mix and get rid of the excess. Layer with the ground pecans and press lightly to stick. Put enough peanut oil into a large frying pan to measure 1/4 inch. Pan-fry the fillets in the warm oil for 2 to 3 mins per side or till the fillets flake easily and also are brown. Drain on paper towels.
Incorporate the honey as well as butter in a microwave-safe bowl. Microwave for 1 min as well as mix. Drizzle the polish over the fillets and also sprinkle with the parsley.