Scallion-and-Pecan-Crusted Catfish with Hominy Stew
Most cooks fry catfish, but corporate chef Josh Feathers shows students how to bake it instead in a nutty crust of ground pecans. To determine whether the fish is done, he inserts a wire cake tester into the fillet, then removes it. If the tester is warm--not hot--to the touch, the fish is ready.
Chef Tip Use ramps instead of scallions when they're available.
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