Pecan Mustard Catfish

This little treat was the entree for our July 99 supper club. The portions were large, but were finished in a heartbeat.

Preheat the oven to 450.

Grease a cookie sheet.

A. Dijon mustard 1/2 cup Creamy. Not the kind with whole mustard seeds in it.
whole milk 1/4 cup  

Mix the mustard and milk together and pour into a shallow dish.  The consistency should be creamy and not thin.
B. pecans 1 1/4 cup chopped

Grind the pecans in a mortar and pestle, or grind them into very small pieces in a blender.  Don't cheat on this step, chunks of pecans don't work very well.

Place the pecans into another shallow dish or plate.
C. catfish filets 1 1/4 pound Enough for 4 people

Portion the catfish into 4.  If you have 4 small filets, great.  I had one monster fillet so I sliced it into four pieces. 

Dip each piece into the mustard. It will pick up a lot, don't worry. 

Roll each piece through the pecans.   Remember to portion the pecans so that you still have enough for the last one (I blew it and thus I now know that the pecan covering doesn't work if they are just chopped up a bit!).

Place the fish on the greased cookie sheet.

Cook for 10 minutes, until the fish is white all the way through.

Serve with steamed baby spinach and corn bread.