1½ pounds catfish fillets
2 tablespoons brown mustard
2 teaspoons honey
⅔ cup Pecan Valley Pecan Meal
⅓ cup seasoned bread crumbs
¾ pounds thinly sliced sweet potato
Peanut oil
Orange wedges1. Cut catfish into ½-inch-by-2-inch fingers. Brush with brown mustard and honey. Dredge in a mixture of pecan meal and seasoned bread crumbs and set aside.
2. Sauté potato in peanut oil until crisp and brown and drain on paper towels.
3. Add oil to pan and sauté fish until it flakes to the touch. 4 to 5 minutes per side. Serve fish with the chips and orange wedges.
2 tablespoons brown mustard
2 teaspoons honey
⅔ cup Pecan Valley Pecan Meal
⅓ cup seasoned bread crumbs
¾ pounds thinly sliced sweet potato
Peanut oil
Orange wedges1. Cut catfish into ½-inch-by-2-inch fingers. Brush with brown mustard and honey. Dredge in a mixture of pecan meal and seasoned bread crumbs and set aside.
2. Sauté potato in peanut oil until crisp and brown and drain on paper towels.
3. Add oil to pan and sauté fish until it flakes to the touch. 4 to 5 minutes per side. Serve fish with the chips and orange wedges.
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