Ingredients
| Amount | Ingredient |
|---|---|
| 1 | egg, beaten |
| Salt and pepper | |
| ½ cup | unseasoned dry bread crumbs |
| ½ cup | ground pecans |
| 1-½ lb. | catfish fillets (6 ounces each), skin removed |
| Vegetable oil | |
| 4 tablespoon | margarine or butter |
| 1 tablespoon | fresh lemon juice |
| 0.08 teaspoon | cayenne |
How to Prepare
In medium bowl, combine egg, salt and pepper. In shallow dish, combine bread crumbs and pecans. Dip fillets first in egg mixture and then dredge in bread crumb mixture to coat. In 12-inch skillet, heat 1/8 inch oil over medium heat. Add fillets. Fry for 5 to 8 minutes, or until golden brown, turning over once. Wipe out skillet with paper towels. In same skillet, melt margarine over medium heat. Stir in juice and cayenne. Spoon sauce over fish.