Lowcountry Catfish with a Maple-Pecan Crust

I learned this recipe from one of the long time cooks when I was working at The Greenbriar in White Shulpur Springs, WV.  The maple syrup and buttermilk marinade makes a tremendous combination with the pecans and fish.  It's especially good when paired with collards, mac 'n cheese, and Hoppin' John.  

Makes 4 servings

2 pounds catfish fillets
1 1/2 cups pecan pieces
1 1/2 cups panko (Japanese bread crumbs)
Salt and pepper to taste
1 cup all-purpose flour
1 cup buttermilk
1 cup maple syrup
Salt and pepper to taste
4-5 tablespoons, plus Peanut oil or Vegetable oil


In a food processor grind pecan pieces and bread crumbs together until smooth.  Season with a some salt and pepper. Combine buttermilk and syrup in a shallow bowl, place each the flour and the pecan mixture in separate shallow bowls.

Heat oil in a deep frying pan until shimmering and hot.

Meanwhile, lightly season fish with salt and pepper.  Dredge catfish fillets in flour, then buttermilk mixture. Coat thoroughly with pecan/crumb mixture. Press breadcrumb mixture gently into fish.  Add catfish to oil and cook until golden brown and done in the middle, about 3 minutes a side.  Remove, place on a paper-towel prior to serving on warm plates.  Serve and Enjoy!