Recipe#10975

Title: Catfish Pecan

From: wpmorey@mailbox.syr.edu 
 Newsgroups: rec.food.recipes 
 Subject: Catfish Pecan 
 Date: 23 Jan 1996 03:44:57 -0700 
 Message-ID: <4e2e79$d8a@mack.rt66.com> 

This one is easy and tasty.
 rinse in cold water and pat dry.
 1 1/2 cups  Coarse ground, spicy mustard
 1/4   cup  Jack Daniels whiskey
            -- other whiskeys or bourbons may be used, but JD is my preference
 1 lb catfish fillets
 Ground pecans, or pecan meal
            -- enough to coat the filets
 Add whiskey to the mustard to thin and flavor to your preferences.
 Rinse the filets in cold water and pat dry.
 Coat the fillets with the mustard mix, and roll in:
 ground pecans or pecan meal. Be sure the fillets are thoroughly coated.
 Place in a greased, shallow pyrex baking dish.  Baked at 400* farenheit for 
 about 20 minutes, or until fish is white and flaky.  Serve with hush 
 puppies and watercress salad.
 This is one of my all time favorite catfish recipes.  Works well with 
 many types of fillet fish.  The fresher the fish, the better.  Ideally, 
 they catfish was fresh-caught, rather store-bought and farm raised.
 Bill Morey Jr.