Pecan-Crusted Catfish

• 1/3 cup yellow cornmeal
• 1/4 cup pecans
• Coarse salt and fresh ground pepper
• 4 skinless catfish fillets (6 ounces each), rinsed and patted dry
• 4 tablespoons vegetable oil
• Lemon wedges (optional)
• 1 pound carrots, peeled
• 1/2 cup plain low-fat yogurt
• 2 tablespoons cider vinegar
• 1 tablespoon Dijon mustard
• 1/4 teaspoon sugar
• 1/4 cup finely chopped red onion
• Coarse salt and fresh ground pepper
• 1/2 small white cabbage, halved crosswise and thinly sliced (5 cups)
• 2 tablespoons chopped fresh dill
• (serves 6)

1. Grind the cornmeal and pecans with 1 teaspoon salt and 1/4 teaspoon pepper in a food processor until the nuts are finely ground.
2. Transfer to a large, shallow container.
3. Dredge the catfish in the cornmeal mixture, patting it on to coat completely.
4. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat.
5. Cook 2 fish fillets until golden brown and firm to the touch, 4 to 5 minutes per side.
6. Transfer the fish to a plate; sprinkle with salt, and cover to keep warm.
7. Wipe the skillet with a paper towel.
8. Repeat with the remaining 2 tablespoons oil and fish.
9. Serve with lemon wedges, if desired.
10. In a food processor fitted with the shredding disk (or on the large holes of a box grater), grate the carrots.
11. In a large bowl, whisk together the yogurt, vinegar, mustard, sugar, and onion; season with salt and pepper.
12. Add the carrots, cabbage, and dill to the bowl; toss well.
13. Top the mixture with a plate that fits inside the bowl; weight with a heavy object.
14. Let sit at room temperature for 20 minutes before serving.

yellow cornmeal, pecans, salt, catfish fillets, vegetable oil, lemon wedges, carrots, yogurt, cider vinegar, mustard, sugar, red onion, salt, white cabbage, dill

Taken from www.epicurious.com/recipes/food/views/pecan-crusted-catfish-383301 (may not work)