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

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 350u0b0. 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.
3. Note: We tested with Zatarain's Creole Seasoning.
4. Try This Twist!
5. Parmesan-Pecan Fried Chicken: Substitute 2 lb. chicken breast tenders for catfish. Fry 3 minutes or until done.

catfish fillets, buttermilk, ground pecans, cornmeal, parmesan cheese, cajun seasoning, paprika, eggs, vegetable oil

Taken from www.myrecipes.com/recipe/parmesan-pecan-fried-catfish-with-pickled-okra-salsa (may not work)