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.