Catfish Pecan Meuniere

milk or buttermilk; helps take away the "fishy" catfish smell, if there is one) and dredge in flour seasoned as you like it (usu. way to put in

cayenne/grnd. chiles), dip in an egg wash, press into some fairly finely (hhmmm...; and I prefer to take half, or less, of the pecans I'm going to

use and grind them up into a fine powder which I mix w/the pieces rather than add breadcrumbs or the like) broken up pecans, and then pan-fry the

fishy in butter, oil, or a mixture of the two. If the pecans begin to burn, pop the pan in the oven to finish, assuming it's an oven-safe pan,

mind you. If you don't want the catfish pecan encrusted, don't do the above and cook the fishy with whatever method you desire and then...

Anywho, eat dat cat...