Cornmeal- and Pecan-Crusted Catfish

Ingredients

• 6 tablespoons yellow cornmeal
• 1/4 cup all-purpose flour
• 3 tablespoons finely chopped pecans
• 1 1/2 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/4 teaspoon ground red pepper
• 1 large egg, lightly beaten
• 1 tablespoon water
• 4 (6-ounce) farm-raised catfish fillets
• 1 teaspoon vegetable oil
• Cooking spray
• lemon wedges

Preparation

1. Combine first 7 ingredients; divide evenly into 2 shallow dishes.
2. Place egg in another shallow dish; whisk in water. Dredge each fillet in cornmeal mixture; dip in egg mixture and dredge in second cornmeal mixture.
3. Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add fillets; cook 4 minutes on each side or until golden and fish flakes easily when tested with a fork. Serve with lemon wedges.