Pecan Coated Catfish Recipe

From Dorothy McNett's Recipe Book.

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See Also: Fish and Seafood · Main Dishes

Pecan Coated Catfish

From Dorothy McNett's Recipe Book at

3 cups roasted pecans
1 cup dried bread crumbs
1 cup all purpose unbleached flour
1/2 teaspoon pepper
1 teaspoon fine sea salt
3 eggs
1/2 cup milk

3-4 catfish fillets
6 teaspoons paprika
4 teaspoons ground garlic
4 teaspoons black pepper
2 1/2 teaspoons ground onion
1 1/2 teaspoons thyme
1 1/4 teaspoons oregano
1 1/4 teaspoons basil
1 teaspoon cayenne
1/2 teaspoon fine sea salt

2-3 tablespoons olive oil

2-3 tablespoons melted butter
2-3 green onions, sliced

In food processor with steel chopping blade in place, process the pecans and bread crumbs finely. Pour into a flat dish. In another flat dish, combine flour, pepper and salt. In a bowl whisk the eggs and milk. Set all of this aside. Wash and pat dry the catfish fillets. In a bowl combine the remaining ingredients and season each fillet with the mixture. Dredge the fillets in the flour, then into the egg mixture, and finally coat with the pecan mixture. In a large heavy bottomed saute pan, heat the olive oil over medium heat. Add the catfish and cook gently several minutes to brown. Turn them and brown on the other side, adding more oil if needed. Place a screen lid on the pan, reduce the heat if necessary, and cook gently for 2-3 minutes longer to finish cooking the fish. Serve with the melted butter and onions, if desired.

Recipe created 2004-03-28.

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