Parmesan-Pecan Fried Catfish With Pickled Okra Salsa

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Southern Living


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2 pounds catfish fillets, cut into 1-inch-wide strips

1 cup buttermilk

1 cup ground pecans

2/3 cup plain yellow cornmeal

2/3 cup grated Parmesan cheese

1 tablespoon Cajun seasoning

1 tablespoon paprika

2 large eggs, beaten

Vegetable oil

Pickled Okra Salsa

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