Parmesan cheese and ground pecans are the flavor-makers in this crumb-coated fish.
Cut fish into 4 portions. Set aside. In a shallow bowl mix bread crumbs, cornmeal, Parmesan cheese, ground pecans, salt, and pepper. Coat each portion of fish with flour, then dip in milk, then coat evenly with crumb mixture.
In a large skillet fry fish in hot oil 4 to 6 minutes on each side or until golden and fish just flakes easily when tested with a fork; keep warm.
Remove excess crumbs from skillet. Add additional oil, if necessary. Add chopped pecans. Cook and stir about 2 minutes or until toasted; sprinkle pecans over catfish. Makes 4 servings.