Tuscan Catfish With Sun-Dried Tomato Aïoli

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Southern Living


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6 (6-oz.) catfish fillets

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

2 cups firmly packed STACY'S Pesto and Sun-Dried Tomato Pita Chips

2 cups all-purpose flour

1 tablespoon freshly ground MCCORMICK Gourmet Collection Italian Herb Blend Grinder

2 large eggs, lightly beaten

Vegetable oil

Sun-dried Tomato Aïoli

Garnishes: fresh basil leaves, lemon slices

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