Ingredients
1/2 cup packed fresh parsley sprigs1/2 cup glazed pecans2 tablespoons grated lemon zest1 tablespoon grated orange zest1 garlic clove, halved1 teaspoon brown sugar1/4 teaspoon cayenne pepper1 cup buttermilk3/4 cup all-purpose flour3/4 cup cornmeal1-1/2 teaspoons Cajun seasoning4 catfish fillets (6 ounces each)1/2 cup canola oil
Preparation
Place the first seven ingredients in a food processor. Cover and process until chunky; set aside.
Place buttermilk in a shallow bowl. In another shallow bowl, combine the flour, cornmeal and Cajun seasoning. Dip fish in buttermilk, then coat with cornmeal mixture.
In a large skillet, cook fillets in oil in batches over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with gremolata.
