Pecan Crusted Catfish

This satisfying meal is a perfect cold-weather warm-up.

4 skinless catfish fillets
4 Tbsp. vegetable oil
1/3 cup yellow cornmeal
¼ cup pecans
1 tsp. sea salt
¼ tsp. pepper, freshly cracked

Grind cornmeal and pecans with salt and pepper in a food processor until nuts are finely ground. Transfer to a large shallow container. Dredge catfish in cornmeal mixture, patting it on to coat completely.

Heat 2 Tbsp. oil in a large nonstick skillet over medium-high heat. Cook 2 fish fillets until golden brown and firm to the touch, 4 to 5 minutes per side.

Transfer to a plate; sprinkle with salt, and cover to keep warm.

Wipe skillet with a paper towel. Repeat with remaining 2 Tbsp. oil and fish. Serve with lemon wedges, if desired.

Makes 4 servings.