Coast Line Cafe Pecan Encrusted Catfish


  • 1 C finely chopped pecans
  • 1 C bread crumbs
  • 1 egg
  • 1/4 cup milk
  • 2 pieces of 5 oz. catfish
  • salt & pepper to taste
  • vegetable oil
  • fresh lemon wedges


  1. Mix pecans and bread crumbs in shallow bowl.
  2. Beat egg and milk with fork in another shallow bowl.
  3. Sprinkle both sides of fish with salt and pepper.
  4. Coat fish with egg mixture, then coat well with pecan mixture, pressing slightly into fish.
  5. Heat oil in 12-inch nonstick skillet over medium heat. Add fish.
  6. Reduce heat to medium-low, and cook 6 to 10 minutes, turning once carefully until fish is brown. Serve with lemon wedges.