Directions:
- Grind cornmeal and pecans with salt and pepper in a food processor until nuts are finely ground. Transfer to a large shallow container.
- Dredge catfish in cornmeal mixture, patting it on to coat completely.
- Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat.
- Cook 2 fish fillets until golden brown and firm to the touch, 4 to 5 minutes per side.
- Transfer to a plate; sprinkle with salt if desired, and cover to keep warm.
- Wipe skillet with a paper towel. Repeat with remaining 2 tablespoons oil and fish.
- Serve with lemon wedges, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 458.25 Kcal (1919 kJ) | ||
| Calories from fat | 326.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.26g | 56% | |
|---|---|---|---|
| Cholesterol | 61.77mg | 21% | |
| Sodium | 828.67mg | 35% | |
| Potassium | 389.42mg | 8% | |
| Total Carbs | 16.87g | 6% | |
| Sugars | 0.69g | 3% | |
| Dietary Fiber | 2.94g | 12% | |
| Protein | 17.96g | 36% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1.6mg | 9% | |
| Calcium | 50.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 360.55 Kcal (1510 kJ) | ||
| Calories from fat | 256.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.53g | 56% | |
|---|---|---|---|
| Cholesterol | 48.6mg | 21% | |
| Sodium | 652mg | 35% | |
| Potassium | 306.39mg | 8% | |
| Total Carbs | 13.28g | 6% | |
| Sugars | 0.55g | 3% | |
| Dietary Fiber | 2.31g | 12% | |
| Protein | 14.13g | 36% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1.3mg | 9% | |
| Calcium | 39.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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