Ingredients
Pecan halves (1c), buttermilk (1c), catfish fillets (6 about 2 to 2 ½ pounds), flour (1/2c), eggs (2), yellow cornmeal (1c), salt (1tsp), salt (1tsp), parsley sprigs and lemon wedges (for garnish).

Method Of Preparation:-
To toast pecans: Take a frying pan, place it over medium heat. Put pecans in the ungreased pan and toast them by stirring until they get aromatic and changes to golden brown in color. Then keep them to cool completely. Now take a food processor, put the toasted pecans in it and process them until they look like coarse meal. Take catfish fillets, wash them in cold water and then pat dry them. Take a shallow bowl, beat eggs, buttermilk and Tabasco sauce in it. Take another shallow bowl, mix flour, ground pecans, pepper, salt and cornmeal in it. Take fish fillets, first dip each fillet in buttermilk mixture and then coat it with flour mixture. Keep it aside on waxed paper until they get ready to cook. Take a pan, grease it and then place the fillets on it. Place the pan in oven and bake it for 20 minutes at 350 degrees F until it gets brown color and flakes easily with fork. When the fish gets ready then serve it with parsley sprigs and lemon wedges.