Friday, April 16, 2010

Parmesan-Pecan Fried Catfish with Pickled Okra Salsa


Parmesan-Pecan Fried Catfish with Pickled Okra Salsa
  • 2 pounds catfish fillets, cut into 1-inch wide 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
  • Pickled Okra Salsa

1. Place catfish and buttermilk in a large zip-top plastic freezer bag. Seal and chill 1 hour. Remove catfish from buttermilk, discarding buttermilk.

2. Combine pecans and next 4 ingredients in a shallow bowl. Dip fish in eggs; dredge in pecan mixture, shaking off excess. Arrange on a baking sheet. Pour oil to depth of 1 1/2 inches into a cast-iron Dutch oven or 12-inch (2 1/4-inch-deep) cast-iron skillet; heat to 350°. Fry fish, in batches, 2 to 3 minutes or until golden brown and fish flakes with a fork. Drain on a wire rack over paper towels. Serve with Pickled Okra Salsa.

Note: We tested with Zatarain's Creole Seasoning.

Source:  Southern Living Best of 2010

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