Pecan Crusted Catfish

• 4 skinless catfish fillets
• 4 tablespoons vegetable oil, divided
• 13 cup yellow cornmeal
• 14 cup pecans
• 1 teaspoon salt (or to taste)
• 14 teaspoon pepper
• lemon wedge

1. Grind cornmeal and pecans with salt and pepper in a food processor until nuts are finely ground.
2. Transfer to a large shallow container.
3. Dredge catfish in cornmeal mixture, patting it on to coat completely.
4. Heat 2 tablespoons 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 to a plate; sprinkle with salt if desired, and cover to keep warm.
7. Wipe skillet with a paper towel.
8. Repeat with remaining 2 tablespoons oil and fish.
9. Serve with lemon wedges, if desired.

catfish fillets, vegetable oil, yellow cornmeal, pecans, salt, pepper, lemon wedge

Taken from www.food.com/recipe/pecan-crusted-catfish-192853 (may not work)