By conserving farmland, TLC is ensuring land right here in the Triangle will be available for farming forever, providing fresh local food for generations to come. In that spirit, every month we are offering you a new, tasty dish that is a favorite of a staff member or friend of TLC.

This month’s recipe comes to us from member and past board chair Jonathan Howes, who passed along Chef Jimmy Reale's recipe for Pecan Dusted Carolina Catfish. In addition to protecting land to grow the sweet potatoes and pecans in this recipe, TLC also protects land along waterways, keeping pollution away from catfish.

Pecan Dusted Carolina Catfish with Sweet Potato Remoulade

4 Carolina Classic Catfish Filets
1 cup bread crumbs
1/2 cup pecans
1 cup flour
2 eggs
2 Tbsp milk
salt and pepper to taste
canola oil

Place bread crumbs, pecans and 1/2 cup of flour in the food processor. Pulse until it is well-mixed, then place in a bowl. Place the other 1/2 cup of flour in a bowl. Whisk the eggs and milk in a third bowl. Season the flour and the egg/milk mixture with salt and pepper. Take the filets and dredge in flour, then egg wash, then pecan mixture. In a cast iron skillet, heat oil to 325 degrees. Put enough oil in the pan to submerge the catfish. Fry the catfish until cooked through to an internal temperature of 160 degrees. Serve with Sweet Potato Remoulade.

Sweet Potato Remoulade

1 medium sweet potato, peeled, diced, steamed and mashed
1/2 cup mayonnaise
2 tsp lemon juice
2 tsp brown sugar
1 Tbsp capers
1 Tbsp relish
Salt and peper to taste

Mix all ingredients well and check for proper seasoning.