Pecan Catfish & Sweet Potato Chips

Directions

Cut catfish into ½×2 inch fingers.

Brush with brown mustard and honey.

Dredge in a mixture of pecans ground with seasoned bread crumbs and set aside.

Sauté potato in peanut oil until crisp and brown and drain on paper towels.

Add oil to pan amd sauté fish until it flakes to the touch. 4 to 5 minutes per side. Serve fish with the chips and orange wedges.