Pecan coated catfish recipe

Pecan Coated Catfish Recipe

This article was published by: Matthew

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About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
This delicious pecan coated catfish recipe is a delightful twist on a classic Southern dish. The combination of crunchy pecans and tender catfish creates a mouthwatering texture and flavor. With just a handful of ingredients, this recipe is simple to prepare yet impressively tasty. Whether you're a seafood lover or looking to try something new, this pecan coated catfish is sure to satisfy your taste buds.

Keywords: pecan coated, catfish, recipe, Southern dish, crunchy texture

Pecan coated catfish recipe details

Pecan coated catfish recipe, recipe Rating: 4.4
Number of votes:102Ingredients
1. Pecan halves (1c)
2. buttermilk (1c)
3. catfish fillets (6 about 2 to 2 ½ pounds)
4. flour (1/2c)
5. eggs (2)
6. yellow cornmeal (1c)
7. salt (1tsp)
8. pepper (1tsp)
9. parsley sprigs (for garnish)
10. lemon wedges (for garnish)
11. Tabasco sauce (1tsp)

Method of preparation

To toast pecans:
1. Take a frying pan, place it over medium heat. Put pecans in the ungreased pan and toast them by stirring until they get aromatic and changes to golden brown in color. Then keep them to cool completely.

2. Now take a food processor, put the toasted pecans in it and process them until they look like coarse meal. Take catfish fillets, wash them in cold water and then pat dry them.

3. Take a shallow bowl, beat eggs, buttermilk and Tabasco sauce in it. Take another shallow bowl, mix flour, ground pecans, pepper, salt and cornmeal in it.

4. Take fish fillets, first dip each fillet in buttermilk mixture and then coat it with flour mixture. Keep it aside on waxed paper until they get ready to cook.

5. Take a pan, grease it and then place the fillets on it. Place the pan in oven and bake it for 20 minutes at 350 degrees F until it gets brown color and flakes easily with fork. When the fish gets ready then serve it with parsley sprigs and lemon wedges.