Pecan Crusted Catfish
Elevate your seafood game with this Pecan Crusted Catfish recipe, a mouthwatering Southern classic that combines tender, flaky catfish fillets with a delightfully crispy, nutty crust. This dish features a flavorful coating of ground pecans, panko breadcrumbs, and a hint of cayenne pepper for a subtle kick, perfectly balanced with the mild sweetness of the fish. The quick sear in a skillet creates a golden-brown crust, while a short bake in the oven ensures the catfish is succulent and perfectly cooked. Ready in just 25 minutes, this easy yet impressive recipe is perfect for busy weeknights or special family dinners. Serve it hot with fresh lemon wedges for a refreshing citrus pop, and let the compliments roll in! Keywords: pecan crusted catfish, Southern seafood recipe, crispy fish fillet, easy catfish dinner, quick oven-baked fish recipe.
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Recipe Information
Ingredients
- 4 pieces catfish fillets
- 1 cup pecans
- 0.5 cup panko breadcrumbs
- 0.3 cup all-purpose flour
- 1 large egg
- 2 tablespoons milk
- 0.5 teaspoons cayenne pepper
- 1 teaspoons salt
- 1 teaspoons black pepper
- 2 tablespoons vegetable oil
- 4 pieces lemon wedges
Instructions
Preheat your oven to 375°F (190°C).
Place the pecans in a food processor and pulse until they resemble coarse crumbs. Be careful not to overprocess them into a paste.
In a shallow bowl, mix the ground pecans with the panko breadcrumbs, cayenne pepper, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper.
Place the flour in a second shallow bowl.
In a third shallow bowl, whisk together the egg and milk until fully combined.
Season both sides of the catfish fillets with the remaining salt and pepper.
Dredge each fillet in the flour, shaking off any excess.
Dip the floured fillet into the egg mixture, ensuring it is fully coated.
Press the fillet into the pecan mixture, firmly pressing the coating onto both sides.
Heat the vegetable oil in a large, oven-safe skillet over medium-high heat.
Add the coated catfish fillets to the skillet and sear for 2-3 minutes per side, until the crust is golden brown.
Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the catfish is cooked through and flakes easily with a fork.
Remove the fillets from the skillet and serve hot with lemon wedges on the side.
Nutrition Facts
Calories |
1694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.7 g | 153% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 40.4 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 2853 mg | 124% | |
| Total Carbohydrate | 67.0 g | 24% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 8.2 g | ||
| Protein | 98.4 g | 197% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 205 mg | 16% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1841 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
