CATFISH PECAN

1 to 1-1/4 pounds catfish fillets (1/2 to 3/4 inch thick)
1/4 cup fine dry bread crumbs
2 tablespoons cornmeal
2 tablespoons Parmesan cheese, grated
2 tablespoons pecans, ground
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1/4 cup milk
2 to 3 tablespoons cooking oil
1/3 cup pecans, chopped

Cut fish into 4 portions. Set aside. In a shallow bowl mix bread crumbs, cornmeal, Parmesan cheese, ground pecans, salt and pepper. Coat each portion of fish with flour, then dip in milk, then coat evenly with crumb mixture. In large skillet fry fish in hot oil 4 to 6 minutes on each side or until golden and fish just flakes easily when tested with a fork; keep warm. Remove excess crumbs from skillet. Add additional oil, if necessary. Add chopped pecans. Cook and stir about 2 minutes or until toasted; sprinkle pecans over catfish. Makes 4 servings.

Pecans! Not Just For Pies

Editors note: Great with Spicy Peach Salsa.

BASIL MARINATED CATFISH with PICKLED PEACHES

4 catfish fillets, 2-inch thick
1/2 teaspoon mustard
1 tablespoon paprika
1/2 teaspoon chipotle powder
1/2 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon sugar
4 whole pickled
peaches, sliced
1/2 teaspoon celery salt
Pickling liquid
1/2 teaspoon sage, ground

Mix all ingredients except fillets, peaches and pickling liquid. Any remaining marinate: cover tightly and store in the refrigerator. Rub catfish with basil marinade and let stand for 1 hour in the refrigerator. While the catfish is still very cold, grill for 5 minutes on each side. Slice peaches and place on top of catfish and drizzle some of the pickling juice over the top. 
Yield: 4 servings.

SPICY PEACH SALSA

2 peaches, diced
1 jalapeno, seeded, minced
2 tablespoons tomato, diced
1 tablespoon garlic, minced
2 tablespoons cilantro, chopped
1 tablespoon lime juice
2 tablespoons onion, chopped
1 tablespoon olive oil
1 tablespoon red bell pepper, diced
Salt and pepper to taste 

Prepare all ingredients and combine. Refrigerate for 5 minutes. Yield: 1 cup.

Caroline Edenfield Morris, The Art Institute of Atlanta, www.aia.artinstitutes.edu

This can be prepared one day in advance. 

CATFISH SKEWERS with Pineapple-Orange Marinade

1 pound U.S. Farm-Raised Catfish, cubed
6 ounces pineapple-orange juice
1 tablespoon brown sugar
2 teaspoons olive oil
1-1/2 cups fresh pineapple, cubed
1-1/2 cups red grapes or peeled orange section or diced carrots

Mix juice, sugar and olive oil in a shallow dish. Add catfish. Toss to coat. Marinate in refrigerator for about 1 hour. Place catfish, pineapple and grapes (oranges or carrots) on skewer. Baste with pineapple marinade. Grill, basting occasionally, about 5 minutes per side or until fish flakes easily with a fork.

www.catfishinstitute.com

PICKLED PEACHES

4 whole peaches, ripe but firm, peeled and seeded
1 cup water
1 cinnamon stick
1 cup sugar
2 chipotle peppers
1 cup bourbon
1 tablespoon basil chiffonade
1/2 cup cider vinegar

Combine all ingredients and boil for 4 minutes. Remove from heat and refrigerate overnight.

fooddownunder.com

August is National Catfish Month and National Peach Month. Here are some recipes we hope you will enjoy trying.