Sautéed Cajun Catfish

Serves 4

Ingredients:

Directions:

1. Pat fish fillets dry with paper towels.
2. Lay out fish breading station from left to right as follows: Using shallow pans or pie plates, place first plate with Cajun breading or flour mixture; 2nd with egg wash mixture, 3rd with the Panko Bread Crumbs and pecans. Line a 4th plate with paper towels to place the breaded fish on. Line a 5th plate with paper towels for the cooked fish.
3. Using a fork, dredge each fillet in the Cajun seasoned flour mixture first, shaking off the excess; then the egg wash, shaking off excess; then the Panko Bread Crumbs.
4. When all fish is coated, preheat a large nonstick skillet to medium-high heat. Add 1 to 2 tablespoons each butter and oil. When hot, add coated fillets and cook until deep golden brown, about 3 or 4 minutes on each side. Cook in batches, adding more oil and butter when needed.
5. Season to taste with salt and pepper. Serve each person 2 fillets with lemon wedges and tartar sauce on the side.