½ cup yellow cornmeal
½ cup finely chopped pecans
Salt and freshly ground black pepper to taste
Tabasco sauce to taste
6 catfish fillets (about 6 ounces each)
6 tablespoons peanut oil
On a large plate, combine cornmeal, pecans, salt and pepper, and Tabasco, and mix till well blended.
Dredge catfish in mixture to coat well and place on another large plate.
In a large cast-iron skillet, heat 3 tablespoons of oil over moderately high heat, add 3 of the fillets, and fry till golden brown, about 4 minutes on each side.
Drain on paper towels, place on a heated serving platter, and cover with foil to keep hot while frying remaining 3 fillets in remaining 3 tablespoons oil.
Serve immediately.
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From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
One of the last old-school fish houses in Onslow County stands sentry on the White Oak River. Clyde Phillips Seafood Market has served up seafood and stories since 1954 — an icon of the coast, persevering in pink.
