Pecan Mustard Catfish

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This little treat was the entree for our July 99 supper club.  The portions were large, but were finished in a heartbeat.

• 1/2 cup Dijon mustard (get the good stuff)
• 1/4 cup milk
• 1 1/4 cup chopped pecans
• 1 1/4 pounds of catfish fillets (enough for 4 people)

Preheat the oven to 450 and grease a cookie sheet.

Mix the mustard and milk together and pour into a shallow dish.  The consistency should be creamy and not thin.

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.

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.  Then 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.