Creole Pecan Catfish

This dish was one of our more popular choices at the Downtown Grill in Oxford. Though a Creole mustard is used here, the recipe works well with brown, stone-ground, or even a Dijon.

Oil and line a skillet or sheet pan with parchment paper. Preheat oven to 400. Stir together 1 cup finely chopped pecans with about a quarter cup finely-crushed saltines; you can use Panko instead, but for some reason I never seem to have any Panko.

Mix ¼ cup mustard with 1 large egg and ¼ cup water. Beat very well. Dredge the fish through the mustard mixture and coat the tops of the fillets in pecans. Bake for about 10-15 minutes, depending upon the size of the fillet.