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. |