Steps: |
| -Mix together the flour, cayenne and seasoning in a baking dish large enough for the catfish fillets. |
| -Whisk together the buttermilk, eggs and mustard in a bowl large enough for the catfish. |
| -Place the pecans in food processor and pulse until the same texture as the panko. |
| -Add the panko, cornmeal, parsley, lemon zest and seasoning. Pulse for only one second to mix. |
| -Empty the pecan breading into another baking dish. |
| -Place the catfish in the flour, making sure to cover all of the surface area. Tap the fillet against the pan to knock off excess flour. |
| -Dip the flour dusted fillet into the egg mixture. Remove, letting the excess buttermilk drip off. |
| -Lay the fillet into the pecan breading and coat both sides, lightly pressing the breading into the fish. Set aside and repeat, one fillet at a time. |
| -Heat up a heavy bottom nonstick skillet to medium-high. Add the butter and oil. |
| -Just as the butter finishes melting, carefully lay a fillet down into the pan. (Always lay the fish away from you, so no oil splashes on your hand!) |
| -Shake the pan to make sure the fish is not sticking. |
| -Turn the heat down to medium-low. Continue to cook the fish until it starts to turn golden brown, then flip it over. |
| -Keep the pan on low heat and let it cook until golden on the other side. |
| -Keeping the temperature of your pan low will ensure the fish is cooked all of the way through, without burning the pecans. |
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