PECAN-CRUSTED CATFISH CAJUN STYLE

Recipe courtesy of Pam's Midwest Kitchen Korner

Ingredients:

½ cup buttermilk

½ to 1 teaspoon garlic powder

¼ teaspoon cayenne

½ teaspoon dried oregano

1 teaspoon chili powder

½ teaspoon, each salt and seasoned pepper

2 cups cornmeal

½ cup pecans, chopped

4 catfish fillets

Lemon slices

Method:

Preheat oven to 375 degrees.

In a shallow dish, blend buttermilk and next 6 ingredients (through pepper.)

Combine cornmeal and pecans on a large plate.

Dip each fillet into buttermilk mixture.

Dredge in cornmeal mixture, coating both sides.

Transfer to a baking sheet that has been coated with non-stick spray.

Bake catfish for 25 minutes, or until it flakes easily with a fork.

Serve with lemon slices