Pecan Crusted Catfish
Skinny Southern's non-fried version of fried catfish
- 2 Tablespoons pecan oil
- 2 eggs
- 1 teaspoon coarse salt
- 1 teaspoon coarsley ground black pepper
- 1 cup pecan meal
- 4 6 ounce catfish filets
- ΒΌ-1/2 teaspoon cayenne pepper optional
Preheat oven to 400 degrees.
Spread oil on a foil lined baking sheet.
Whip the eggs in a shallow bowl.
Combine the salt, pepper, pecan meal and cayenne (optional) in another shallow bowl.
Dredge the catfish in the egg, allowing the excess to drip off. Dredge the catfish in the pecan meal mixture and lay it on the baking sheet.
Bake the catfish for 10-12 minutes. Serve hot.