Pan-Fried Catfish With Spicy Pecan Gremolata

• 1/2 cup packed fresh parsley sprigs
• 1/2 cup glazed pecans
• 2 tablespoons grated lemon zest
• 1 tablespoon grated orange zest
• 1 garlic clove, halved
• 1 teaspoon brown sugar
• 1/4 teaspoon cayenne pepper
• 1 cup buttermilk
• 3/4 cup all-purpose flour
• 3/4 cup cornmeal
• 1-1/2 teaspoons Cajun seasoning
• 4 catfish fillets (6 ounces each)
• 1/2 cup canola oil

1. Place the first seven ingredients in a food processor. Cover and process until chunky; set aside.
2. Place buttermilk in a shallow bowl. In another shallow bowl, combine the flour, cornmeal and Cajun seasoning. Dip fish in buttermilk, then coat with cornmeal mixture.
3. In a large skillet, cook fillets in oil in batches over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with gremolata.

parsley sprigs, pecans, lemon zest, orange zest, garlic, brown sugar, cayenne pepper, buttermilk, flour, cornmeal, cajun seasoning, catfish fillets, canola oil

Taken from www.tasteofhome.com/recipes/pan-fried-catfish-with-spicy-pecan-gremolata/ (may not work)