Crispy Catfish

Ingredients:

• 4 (6oz ea) catfish fillets
• milk
• 2 teaspoons hot sauce
• 2 teaspoons salt, divided
• 1 large egg
• 3/4 cup all-purpose flour
• 1 teaspoon ground red pepper
• 1 teaspoon ground black pepper
• 1 cup pecans, finely chopped
• vegetable oil
• lemon wedges for garnish
• tartar sauce with pecans (below)

Instructions:

Combine the catfish and milk to cover in a shallow dish, then add the hot sauce. Cover and chill for 8 hours, turning occasionally. Remove the catfish, reserving the milk mixture and sprinkle evenly with 1/2 a teaspoon salt and set aside. Whisk the egg into the milk mixture until blended. Combine the flour, ground peppers and remaining 1 1/2 teaspoons salt. Dredge the catfish in the flour mixture, shaking off the excess, then dip in the egg mixture and coat with chopped pecans. Pour the oil to a depth of 2-inches into a dutch oven and heat to 360°. Fry catfish for 3 minutes on each side or until the fish flakes with a fork. Drain on paper towels. Place on a serving platter and garnish if desired. Serve with the tartar sauce.

Tartar Sauce

Ingredients:

• 1/2 cup light or regular sour cream
• 1/2 cup light or regular mayonnaise
• 2 tablespoons pecans, chopped and toasted
• 2 tablespoons fresh parsley, chopped
• 1/4 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1 teaspoon paprika
• 2 teaspoons capers, drained and chopped (optional)

Instructions:

Stir together all the ingredients, cover and chill for at least 1 hour.