Cooking with Rena Lee

Prep Time: 23 min
Cook Time: 1 hr 33 min

Yield:6

INGREDIENTS:

2 lb	catfish fillets, cut into 1in wide strips
1 cup	buttermilk
1 cup	ground pecans
2/3 cup	plain yellow cornmeal
2/3 cup	Parmesan cheese, grated
1 tbsp	Cajun seasoning
1 tbsp	paprika
2	large eggs, beaten
	vegetable oil
	FOR THE SALSA
5	whole pickled orka, sliced
1/2 cup	sweet onion, chopped
4 tsp	fresh cilantro, chopped
1 tsp	fresh lime juice
1/4 tsp	salt
1/8 tsp	freshly ground pepper
14.5 oz	can diced tomatoes with mild green chiles, drained

DIRECTIONS:

Place the catfish and buttermilk in a large zip-top plastic freezer bag. Seal and chill 1 hour. Remove catfish from buttermilk, discarding buttermilk.
Combine pecans, cornmeal and next 3 ingredients in a shallow bowl. Dip fish in eggs; dredge in pecan mixture, shaking off excess. Arrange on a baking sheet.
Pour oil to depth of 1 1/2in into a cast-iron skillet; heat to 350`F. Fry fish, in batches, 2-3 minutes or until golden brown and fish flakes with a fork. drain on a wire rack over paper towels. Serve with Pickled Orka Salsa.
To make the salsa, pulse first 6 ingredients and half of tomatoes in a food processor 4-6 times or until thoroughly combined.
Stir in remaining diced tomatoes. Serve immediately, or cover and chill. Store in refrigerator up to 7 days. If refrigerated, let stand at room temperature 15 minutes before serving.