Pecan Crusted Catfish

Directions

1. 1
   Grind cornmeal and pecans with salt and pepper in a food processor until nuts are finely ground.
2. 2
   Transfer to a large shallow container.
3. 3
   Dredge catfish in cornmeal mixture, patting it on to coat completely.
4. 4
   Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat.
5. 5
   Cook 2 fish fillets until golden brown and firm to the touch, 4 to 5 minutes per side.
6. 6
   Transfer to a plate; sprinkle with salt if desired, and cover to keep warm.
7. 7
   Wipe skillet with a paper towel.
8. 8
   Repeat with remaining 2 tablespoons oil and fish.
9. 9
   Serve with lemon wedges, if desired.