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Pecan Catfish

4 Pond-raised catfish
Salt; to taste
Pepper; to taste
1 Egg; beaten
1 c Milk
All-purpose flour
1/2 c Margarine
1/2 c Pecans; chopped
2 Lemons; juice of
2 tb Worcestershire sauce
1 tb Fresh parsley; chopped, or 1 ts. dried parsley flakes
Lemon slices; for garnish
Fresh parsley; for garnish


Salt and pepper catfish. Combine egg and milk. dip fish into egg mixture then dredge in flour. Brown in melted margarine in skillet until golden brown; remove and keep warm. Add pecans to skillet and brown lightly. Stir in lemon juice, Worcestershire sauce and parsley. heat through and pour over fish. Garnish with lemon slices and parsley sprigs. Serve over a bed of rice, if desired.





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