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PREPARATION:Place the cooled toasted pecans in a food processor; process until they resemble coarse meal.
Rinse the catfish fillets with cold water; pat dry. In a shallow bowl, whisk together the buttermilk, eggs, and Tabasco sauce. In a separate shallow bowl or pie plate, stir together the flour, cornmeal, ground pecans, salt, and pepper. Dip each fillet into the buttermilk mixture, then into the cornmeal mixture, coating the fillets well. Set aside on waxed paper until ready to cook.
Place on a greased pan and bake at 350° until browned and fish flakes easily with a fork, about 20 minutes. Serve with lemon wedges and parsley sprigs, if desired.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
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