James Villas wrote Southern Fried as part frying how-to, part indictment of frying detractors, and part recipe collection. Learn more.
Catawba Pecan-Crusted Catfish
- 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.