Parmesan-Pecan Fried Catfish

• 2 lbs catfish fillets, cut into 1-inch wide strips
• 1 cup buttermilk
• 1 cup ground pecans
• 23 cup plain yellow cornmeal
• 23 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.
2. Seal and chill 1 hour.
3. Remove catfish from buttermilk, discarding buttermilk.
4. Combine pecans and next 4 ingredients in a shallow bowl.
5. Dip fish in eggs; dredge in pecan mixture, shaking off excess.
6. Arrange on a baking sheet.
7. Pour oil to depth of 1 1/2" into a cast-iron Dutch oven or 12" cast-iron skillet; heat to 350 degrees.
8. Drain on a wire rack over paper towels.

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

Taken from www.food.com/recipe/parmesan-pecan-fried-catfish-409948 (may not work)