Pecan Crusted Dijon Baked Catfish
Elevate your seafood dinner with this Pecan-Crusted Dijon Baked Catfish, a dish that balances crunch, flavor, and simplicity. Tender catfish fillets are coated in a tangy Dijon mustard and mayonnaise mixture, then encrusted with a blend of finely chopped pecans and panko breadcrumbs for a golden, nutty crust that’s irresistibly crisp. Seasoned with garlic powder and paprika for a subtle spicy kick, this baked dish is as flavorful as it is wholesome, with less guilt and grease than frying. Ready in just 35 minutes, it’s a perfect main course for busy weeknights or sophisticated evenings alike. Garnish with fresh lemon wedges to enhance the zing and serve alongside your favorite vegetables or a light salad for a balanced, restaurant-quality meal. Enjoy this easy, nutritious recipe that’s sure to become a family favorite!
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Recipe Information
Ingredients
- 4 pieces catfish fillets
- 1 cup pecans
- 1 cup panko breadcrumbs
- 3 tablespoons Dijon mustard
- 2 tablespoons mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 piece lemon
- 1 as needed cooking spray
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
In a food processor or with a sharp knife, finely chop the pecans until they resemble coarse crumbs. Transfer to a bowl and mix with the panko breadcrumbs.
In a separate small bowl, whisk together Dijon mustard, mayonnaise, garlic powder, paprika, salt, and black pepper to create a smooth paste.
Pat the catfish fillets dry with a paper towel. Use a spatula or brush to coat the top side of each fillet with the Dijon-mustard mixture.
Dip the coated side of each fillet into the pecan-panko mixture, pressing down gently to ensure the crust adheres evenly. Place the fillets, crust side up, on the prepared baking sheet.
Spray the crust lightly with cooking spray to help it crisp up during baking.
Bake in the preheated oven for 18-20 minutes, or until the fish flakes easily with a fork and the crust is golden brown.
While the fish bakes, cut the lemon into wedges for serving.
Remove the catfish from the oven and let it rest for a few minutes. Serve hot with lemon wedges on the side.
Nutrition Facts
Calories |
1656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.1 g | 150% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 21.7 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 4009 mg | 174% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 9.3 g | ||
| Protein | 91.9 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1782 mg | 38% | |
*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.
