Pecan Coated Catfish

1 cup pecan halves, toasted
1 teaspoon salt
6 catfish fillets, about 2-2½ pounds
1 cup yellow cornmeal
1 cup buttermilk
2 eggs
1 teaspoon Tabasco sauce
½ cup flour
lemon wedges and parsley sprigs for garnish

Place the cooled toasted pecans in a food processor; process until they resemble coarse meal. Rinse the catfish fillets with cold water; pat dry. In a shallow bowl, whisk together the buttermilk, eggs, and Tabasco sauce. In a separate shallow bowl or pie plate, stir together the flour, cornmeal, ground pecans, salt, and pepper. Dip each fillet into the buttermilk mixture, then into the cornmeal mixture, coating the fillets well. Set aside on waxed paper until ready to cook. Place on a greased pan and bake at 350º until browned and fish flakes easily with a fork, about 20 minutes. Serve with lemon wedges and parsley sprigs, if desired.