| 1 | Here is a fish recipe that uses both the sauteeing technique and the pecans, to a completely different effect. |
| 2 | cut catfish into ½x2" fingers. |
| 3 | Brush with brown mustard and honey. |
| 4 | Dredge in a mixture of pecans ground with seasoned bread crumbs and set aside. |
| 5 | Saute potato in peanut oil until crisp and brown and drain on paper towels. |
| 6 | Add oil to pan amd saute fish until it flakes to the touch. |
| 7 | 4-5 minutes per side. |
| 8 | Serve fish with the chips and orange wedges. |
