1. Place cornmeal into shallow dish and mix in seasoning blend. Coat fillets well and shake off any excess.
2. Place large sauté pan over medium heat; add oil. When hot, carefully add catfish. Cook approximately 3 to 4 minutes. Turn fillets over and cook 2 more minutes. Place catfish on serving platter.
3. Discard any remaining oil in pan and wipe clean with a paper towel. Place pecans into hot pan, shaking constantly. Toast approximately 5 minutes or until lightly browned. Remove from pan and sprinkle over catfish.
4. Pour Sweet Bourbon Glaze over catfish fillets. Serve with roasted sweet potatoes and mustard greens.
Serves 2
Recipe provided by The Catfish Institute.