- 1/2 cup fine cracker crumbs
- 1/2 cup finely chopped pecans
- 3 large lemons
- 1 rounded tablespoon chopped fresh sage
- black pepper
- 1/4 cup all-purpose flour
- 2 large eggs
- 4 medium catfish fillets (about 6-ounces each)
- 3 tablespoons unsalted butter, melted
Adjust the oven rack to the upper middle position and preheat oven to 450°F. Meanwhile, in a large bowl, combine the cracker crumbs and chopped pecans. Zest one of the lemons and add it in, along with the fresh sage. Add a healthy helping of freshly ground black pepper. Stir well. On a large plate, add the flour and spread it out evenly. In another large bowl, crack in the eggs and add the juice of 1/2 lemon. Whisk until just combined. Butter a rimmed cookie sheet.
Dry the fish fillets, and then season each side with salt. Take one fillet and roll it in the flour to coat evenly, and then shake off any excess. Dip the fillet into the egg mixture, and then hold it over the bowl to let the excess egg drip back in. Then add the fillet to the cracker and pecan mixture, and roll into evenly coated. Transfer fillet to the buttered pan. Repeat process with remaining fillets. When done coating all of them, set them aside for 15 minutes before cooking.
Brush the fish fillets with the melted butter, and then transfer the sheet to the upper oven rack. Cook until the fish is cooked and the top is browned, 10 to 15 minutes. Meanwhile, cut the remaining lemons into wedges.
When done, serve fish immediately with the lemon wedges. Broccoli goes especially well as a side.