Southern Pecan Catfish

• 1 cup finely chopped pecans, divided
• 1/2 cup cornmeal
• 1 teaspoon salt, divided
• 1 teaspoon pepper, divided
• 4 catfish fillets (6 ounces each)
• 1/2 cup butter, divided
• 1/2 cup heavy whipping cream
• 2 tablespoons lemon juice
• 1 to 2 tablespoons minced fresh parsley

1. In a shallow bowl, combine 1/2 cup pecans, cornmeal, 1/2 teaspoon salt and 1/2 teaspoon pepper. Coat catfish with pecan mixture.
2. In a large skillet, melt 1/4 cup butter over medium-high heat; fry fillets for 6-7 minutes on each side or until fish flakes easily with a fork. Remove and keep warm.
3. In the same skillet, melt remaining butter over medium heat. Add remaining pecans; cook and stir for 1 minute. Add the cream, lemon juice and remaining salt and pepper; cook and stir for 1 minute. Stir in parsley. Serve with catfish.

pecans, cornmeal, salt, pepper, catfish fillets, butter, heavy whipping cream, lemon juice, parsley

Taken from www.tasteofhome.com/recipes/southern-pecan-catfish/ (may not work)