Black Walnut-Crusted Catfish with Maple Butter Sauce

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Season fish with salt and black pepper. Measure thickness of fish fillets. Set aside.

In a shallow dish beat together milk and egg with a fork. In another shallow dish, combine the cornflakes and walnuts. Dip fish fillets in milk mixture, allowing excess to drip off. Dip coated fish fillets in walnut mixture, turning to coat evenly.

In a large skillet, melt 1 tablespoon butter over medium heat. Cook fish, half at a time, in hot butter for 4 to 6 minutes per 1/2-inch thickness or until golden and fish flakes easily when tested with a fork, turning once. (Reduce heat as necessary to prevent overbrowning.)

Meanwhile, for sauce, in a small saucepan, bring syrup to boiling. Remove from heat and whisk in 1/4 cup butter until well combined. Serve with fish. Makes 4 servings.