TOASTED PECAN-CRUSTED CATFISH

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NEW RECIPES: TOASTED PECAN-CRUSTED CATFISH

8	ounces Fisher Chef's Naturals pecan chips (2 cups)
2	egg whites, beaten
1/4	cup milk
1	teaspoon salt
1/2	teaspoon black pepper
4	6-ounce catfish fillets, rinsed and pat dry
2	Tablespoons butter, divided
2	Tablespoons vegetable oil, divided

Place a 12-inch skillet over medium high heat until hot. Add pecans and cook 3 minutes or until lightly browned, stirring often. Be careful not to burn. Spread in a thin layer on a sheet of foil and cool completely (about 5 minutes).
Place cooled pecans in a blender with salt and pepper and pulse to a fine texture. Place pecan mixture into a shallow pan (such as a pie plate).
Meanwhile, beat egg whites and milk in a shallow pan and until well combined.
Dip catfish in the egg white mixture then coat evenly with pecan mixture.
Place the 12-inch skillet over medium high heat until hot. Add 1 tablespoon of butter and 1 tablespoon of oil. When butter melts and begins to brown, add 2 of the fillets. Immediately reduce heat to medium and cook 4 minutes, turn and cook 4 minutes longer or until fish is opaque in center. Set aside and cover with a tent of foil to keep warm.
Wipe skillet with paper and repeat with remaining fillets.

Yield: 4 servings.

Source: John B. Sanfilippo & Son, Inc.