Pecan encrusted catfish recipe
Pecan Encrusted Catfish recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
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
medium
n/a
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