8 catfish fillets ( boneless)
3 cups pecans
Salt & pepper to taste
1 c flour
1 teaspoon paprika
½ c water
½ c honey
¼ c butter
½ cup chopped parsley
Peanut oil for frying
Place pecans in food processor – pulse into fine meal. Season fillets with salt & pepper. Dip catfish into flour and paprika mixture and then dip in water/egg mixture. Shake off and Dip in pecans dust. Pan fry in skillet until done.
Sauce – Melt butter and honey in microwave. Drizzle over fish and sprinkle with parsley.
Visitor information found here-
St. Landry Parish Visitor Center
978 Kennerson Road (I-49 exit 23)
PO Box 1415 • Opelousas, LA 70570