Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Pond-raised catfish 1/2 c Pecans; chopped
Salt; to taste 2 Lemons; juice of
Pepper; to taste 2 tb Worcestershire sauce
1 Egg; beaten 1 tb Fresh parsley; chopped, or
1 c Milk - 1 ts. dried parsley flakes
All-purpose flour Lemon slices; for garnish
1/2 c Margarine Fresh parsley; for garnish

Salt and pepper catfish. Combine egg and milk. dip fish into egg
mixture then dredge in flour. Brown in melted margarine in skillet
until golden brown; remove and keep warm. Add pecans to skillet and
brown lightly. Stir in lemon juice, Worcestershire sauce and parsley.
heat through and pour over fish. Garnish with lemon slices and
parsley sprigs. Serve over a bed of rice, if desired.

SOURCE: Country Cooking published by Mississippi Farm Bureau Women,
1987 Contributed by Leta Carter Typed for you by Nancy Coleman
Submitted By NANCY COLEMAN On 12-02-94

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