Categories: Fish 
      Yield: 4 servings 
  
  1 1/2 lb Catfish fillets 
      2 T  Brown mustard 
      2 t  Honey 
    2/3 c  Pecans 
    1/3 c  Seasoned bread crumbs 
    3/4 lb Thinly sliced sweet potato 
           Peanut oil 
           Orange wedges 
  
  Here is a fish recipe that uses both the sauteeing technique and the 
  pecans, to a completely different effect. 
   
  Cut catfish into 1/2x2" fingers. Brush with brown mustard and honey. 
  Dredge in a mixture of pecans ground with seasoned bread crumbs and 
  set aside. Saute potato in peanut oil until crisp and brown and drain 
  on paper towels. Add oil to pan amd saute fish until it flakes to the 
  touch. 4-5 minutes per side. Serve fish with the chips and orange 
  wedges.