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
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.