FRIED CATFISH WITH PECAN SAUCE

FOR THE SAUCE:
1/2 cup toasted pecans, chopped
4 tablespoons butter, melted
1 teaspoon fresh lemon juice
1/4 teaspoon Worcestershire sauce
Tabasco sauce to taste
FOR THE CATFISH:
1 cup white cornmeal
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 pounds fresh catfish fillets, rinsed an patted dry with paper towels
Vegetable oil for frying

TO PREPARE THE SAUCE:
In a bowl, combine all the ingredients and stir till well blended.

TO PREPARE THE CATFISH:
Combine the cornmeal, flour, salt and pepper on a plate and mix well. Dredge the catfish fillets in the mixture and place on another plate.

In a large cast-iron skillet, heat about 1/4 inch of oil over moderate heat and, in batches if necessary, fry the fillets about 5 minutes on each side or till nicely browned. Drain on paper towels.

TO SERVE:
Spoon a little sauce over each fillet and serve hot.

Source: The Glory of Southern Cooking by James Villas

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