Pecan encrusted catfish recipe

Pecan Encrusted Catfish recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delicious and unique seafood dish? Look no further than this mouthwatering Pecan Encrusted Catfish recipe. This Southern-inspired recipe combines the delicate flavors of catfish with the rich and nutty crunch of pecans. With a simple yet flavorful seasoning, this dish is perfect for both casual weeknight dinners and special occasions. Get ready to impress your family and friends with this easy-to-make and unforgettable meal.

Keywords: Pecan encrusted, catfish, recipe, Southern-inspired, nutty crunch.

Pecan encrusted catfish recipe details

Pecan encrusted catfish recipe, recipe Rating: 4.6
Number of votes:109 

Ingredients

125 g	pecans, chopped
60 g	fine cornmeal or semolina flour
60 g	dry breadcrumbs
2 tbsp	chopped parsley
4	catfish fillets, skinless, approx 125-175g each
1 medium	egg, beaten with 1 tbsp water
	salt and fresh ground pepper, to taste
	flour, to dredge
	oil, to fry

Instructions

Place the nuts, cornmeal, breadcrumbs and parsley into a food processor and process until finely chopped and blended. Pour out onto a dish.

Season the fish and dip in flour. Shake off excess and dip into egg wash, and allow to drip. Place fillets in the pecan mixture and coat well on both sides. Set aside.

Heat the oil to about 170-180°C, 325-350°F.

Shallow ther fillets for 2-3 minutes on one side. Flip them over and cook for 1-1½ minutes on the second side until golden brown. Drain on several layers of kitchen paper.

Serve hot with a salad, vegetables of choice etc.

Options: if catfish is unavailable, you could use another firm fish, haddock or hake for example.

Note:
Although American catfish is not available in the UK, Vietnamese catfish is quite readily available.

Preparation time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a