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.Plus: F&W's Fish and Seafood Cooking Guide More Fast Fish Recipes
May 2009