1 lb. fresh catfish fillets
4 oz. shelled pecans
1/2 c. cornmeal (or white flour)
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. dried sage
Salt and pepper to taste
1/4 tsp. cayenne pepper (optional)
1 c. milk
1/2 stick butter
1/4 c. olive oil

Soak catfish fillets in milk for 15 minutes. Meanwhile, grind pecans in food processor and combine with cornmeal and seasonings.

Remove fish from milk and dredge in pecan/cornmeal mixture. Heat frying pan with butter and olive oil until frothy. Saute fish for approximately 8 minutes per side. Serve hot with lemon wedges.