Southern Pecan Catfish

Ingredients:

1 cup finely chopped pecans, divided

1/2 cup cornmeal

1 teaspoon salt, divided

1 teaspoon crushed black pepper, divided

4 catfish fillets (6 ounces each)

1/2 cup butter, divided

1/2 cup heavy whipping cream

2 tablespoons lemon juice

1 tablespoon minced fresh parsley

Directions:

In a shallow bowl, combine 1/2 cup pecans, cornmeal, 1/2 teaspoon salt and 1/2 teaspoon pepper. Coat catfish with pecan mixture. 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.

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 the parsley. Spoon over catfish.