Southern Living's Parmesan Pecan Fried Catfish 



2 Pounds Catfish Fillets (cut into 1 inch strips)

1 Cup Buttermilk

1 Cup Ground Pecans

2/3 Cup Plain Yellow Cornmeal

2/3 Cup Grated Parmesan Cheese

1 Tablespoon Cajun Seasoning

1 Tablespoon Paprika

2 Large Eggs, Beaten

Vegetable Oil


Place catfish and buttermilk in a large zip top plastic freezer bag, seal and chill one hour.  Remove catfish from buttermilk and discard the buttermilk.


Combine the pecans, cornmeal, cheese, Cajun seasoning and paprika in a shallow bowl.  Dip the fish into the beaten eggs and dredge in the pecan mixture.....shaking off the excess.  Arrange fillets on a baking sheet.  


Pour the vegetable oil to a depth of 1 1/2 inches in a deep cast iron skillet or dutch oven and heat to 350 degrees.  Fry fish in batches for 2-3 minutes or until golden brown and fish flakes with a fork.  Drain on a wire rack over paper towels.