Cut 1 ½ pounds catfish fillet into ½ -inch by 2-inch fingers. Brush with 2 tablespoons brown mustard and 2 teaspoons honey. Dredge in a mixture of 2/3 cup Tucker pecans ground with 1/3 cup seasoned breadcrumbs and set aside. Sauté ¾ pound thinly sliced sweet potato in olive oil until crisp and brown and drain on paper towels. Add oil to pan and sauté fish until it flakes to the touch, 4 to 5 minutes per side. Serve fish with the chips and orange wedges. Makes 4 servings.