Parmesan Pecan Fried Catfish

Ingredients

• 2 pounds catfish fillets, cut into 1-inch wide strips
• 1 cup buttermilk
• 1 cup ground pecans
• 2/3 cup grated Parmesan cheese
• Southern Chicken Bake
• 2 tablespoons breadcrumbs
• 5 whole pickled okra, sliced
• ½ cup chopped sweet onion
• 4 teaspoons chopped fresh cilantro
• 1 teaspoon fresh lime juice
• ¼ teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1 (14.5-ounce) can diced tomatoes with mild green chiles, drained

Instructions

1. 1
   Place catfish and buttermilk in a large zip-top plastic baggie. Seal and chill 1 hour. Remove catfish from buttermilk, discard buttermilk.
2. 2
   Combine pecans, cheese, chicken bake, and breadcrumbs in a shallow bowl. Dredge catfish in mixture turning to coat well on both sides. Shake off excess and arrange on a foil lined baking sheet.
3. 3
   Bake catfish for 10 minutes in a 400 degree pre-heated oven. Remove from oven and serve with pickled okra salsa.
4. 4
   Pulse okra, sweet onion, cilantro, lime juice, salt, pepper, and half the tomatoes in a food processor 4 to 6 times or until thoroughly combined. Stir in remaining diced tomatoes.
5. 5
   Serve immediately, or cover and chill. Store in refrigerator up to 7 days. If refrigerated, let stand at room temperature 15 minutes before serving.