Simple Cooking: Parmesan Pecan Fried Catfish

Parmesan Pecan Fried Catfish
2 pounds catfish fillets, cut into 1-inch wide strips 1 cup buttermilk 1 cup ground pecans 2/3 cup grated Parmesan cheese House-Autry Southern Chicken Bake 2 tablespoons House-Autry Spicy Hot Breader Place catfish and buttermilk in a large zip-top plastic baggie. Seal and chill 1 hour. Remove catfish from buttermilk, discard buttermilk. Combine pecans and next 4 ingredients in a shallow bowl. Dredge catfish in mixture turning to coat well on both sides. Shake off excess and arrange on a foil lined baking sheet. Bake catfish for 10 minutes in a 400 degree pre-heated oven. Remove from oven and serve with pickled okra salsa. Pickled Okra Salsa 5 whole pickled okra, sliced ½ cup chopped sweet onion 4 teaspoons chopped fresh cilantro 1 teaspoon fresh lime juice ¼ teaspoon salt 1/8 teaspoon freshly ground pepper 1 (14.5-ounce) can diced tomatoes with mild green chiles, drained Pulse first 6 ingredients and half the tomatoes in a food processor 4 to 6 times or until thoroughly combined. Stir in remaining diced tomatoes. Serve immediately, or cover and chill. Store in refrigerator up to 7 days. If refrigerated, let stand at room temperature 15 minutes before serving.