1/2 c  All pupose flour
1 tb Dry thyme
1 ts Salt
1 ts Pepper
4    Catfish fillet( 4-6 oz each)
2 tb Walnut( salad) oil
1 tb Margarine or butter
1/2 c  Coarsely chopped pecans

-GINGER PEACH SAUCE –
1 tb Margarine or butter
1 ts Minced ginger
1 Can 16 oz sliced drained
-peaches or 1/2 c peeled,
-chopped fresh peaches
1 c Peach preserves
1 tb Ketchup
1 tb White wine vinegar
1/4 ts Hot pepper sauce (tabasco)

In a med. size bowl combine flour thyme salt & pepper. Rinse fish & pat
dry. Dredge fish in flour mixture; shake off excess and lay fillets in a
single layer on a plate.
In a 10 to 12″ frying pan over med. heat ; heat oil & butter, add pecans &
stir until fragrant( 1 -2 min.) Transfer nuts to paper towel to drain. Add
fish to pan, without overlapping( you may need to cook in two batches).
cook until fish is crisp & golden on bottom, about 4 min.; turn fillets
over & cook until fis is opaque and tender in center of thickest area,
another 4 min.
Transfer fish briefly to paper towel to drain the arrange on plates spoon
ginger peach sauce over each serving, sprinkle with pecans. Viola, now here
comes the sauce.

Ginger Peach Sauce

1 T margarine or butter 1 t minced ginger 1 can 16 oz sliced drained
peaches or 1/2 c peeled, chopped fresh peaches 1 c peach preserves 1 T
ketshup 1 T white wine vinegar 1/4-1/2 t hot pepper sauce (tabasco)

Melt margarine in a small sauce pan over medium heat; add ginger and stir 1
min. If using fresh peaches, add and cook, stirring occ., until peaches are
fork tender,about 2 min.Add canned peaches, if using, and preserves; stir
until jam melts. Stir in ketshup, vinegar, and hot pepper sauce. Transfer
mixture to a blender or food processor and whirl until peaches are coarsely
chopped.(Sauce can be cooled and refrigerated up to 2 weeks.) To serve,
warm sauce, stirring, in a sauce pan over med. heat

Will make four servings depending on how well you like it
🙂