Best 20 Catfish Pecan Recipes

EASY PECAN-CRUSTED CATFISH

Steps:

• Grind cornmeal and pecans with salt and pepper in a food processor until nuts are finely ground. Transfer to a large shallow container. Dredge catfish in cornmeal mixture, patting it on to coat completely.
• Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook 2 fish fillets until golden brown and firm to the touch, 4 to 5 minutes per side. Transfer to a plate; sprinkle with salt, and cover to keep warm.
• Wipe skillet with a paper towel. Repeat with remaining 2 tablespoons oil and fish. Serve with lemon wedges, if desired.

PECAN-CRUSTED CATFISH

Steps:

• In a shallow bowl, combine the mustard, milk and dill. Place pecans in another shallow bowl. Dip fillets in mustard mixture and then in pecans. Place on a baking sheet coated with cooking spray. , Bake at 425° until fish flakes easily with a fork, 10-12 minutes.

PECAN-CRUSTED CATFISH

Steps:

• For sauce:
• Combine wine, fresh lemon juice, Worcestershire sauce and garlic in small nonaluminum saucepan. Boil until liquid is reduced to 1/2 cup, about 8 minutes. Add cream. Boil until sauce thickens slightly, about 5 minutes. Reduce heat to low. Whisk in butter 1 tablespoon at a time. Season sauce to taste with salt and pepper. Strain sauce into small bowl. Return sauce to pan.
• Meanwhile, prepare fish:
• Preheat oven to 400°F. Place flour on large plate. Whisk milk and egg in shallow bowl to blend. Sprinkle catfish fillets with salt and pepper. Lightly coat catfish fillets in flour. Dip into milk mixture. Coat 1 side of fish with pecans. Lightly coat second side with flour.
• Heat 1/2 tablespoon oil in large skillet over medium-high heat. Add 2 fish fillets to skillet, nut side down, and cook until nuts begin to brown, about 2 minutes. Turn fish over; cook 1 minute. Using metal spatula, transfer fish, nut side up, to rimmed baking sheet. Repeat with remaining fish and 1/2 tablespoon oil. Bake until opaque in center, about 10 minutes.
• Transfer catfish fillets to plates. Serve catfish with sauce.

CATFISH WITH BROWN BUTTER-PECAN SAUCE

Steps:

• In a shallow dish, combine the flour, salt, cayenne and pepper. Add catfish, one fillet at a time, and turn to coat. In a large skillet, heat 2 tablespoons butter over medium-high heat, add fillets. Cook until fish just begins to flake easily with a fork, 2-4 minutes on each side. Remove fish to a serving platter and keep warm., In the same skillet, melt remaining butter. Add pecans and cook over medium heat until toasted, about 2-3 minutes. Stir in lemon zest and juice. Serve with fish and lemon wedges.

SOUTHERN PECAN CATFISH

Steps:

• In a shallow bowl, combine 1/2 cup pecans, cornmeal, 1/2 teaspoon salt and 1/2 teaspoon pepper. Coat catfish with pecan mixture. , In a large skillet, melt 1/4 cup butter over medium-high heat; fry fillets for 6-7 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., In the same skillet, melt remaining butter over medium heat. Add remaining pecans; cook and stir for 1 minute. Add the cream, lemon juice and remaining salt and pepper; cook and stir for 1 minute. Stir in parsley. Serve with catfish.

PALACE CAFE CATFISH PECAN WITH MEUNIERE SAUCE

Steps:

• To make the catfish: Preheat the oven to 450F and coat a frying pan lightly with olive oil.
• Trim all fat from fillets.
• Grind the roasted pecans and breadcrumbs in the container of a food processor or blender until fine.
• Pour into a pie pan.
• Add salt and pepper to flour; place into another pie pan.
• Beat the eggs and milk together.
• Season the fish with seafood seasoning, dredge in flour, dip in egg mixture and coat with pecan/bread crumb mixture.
• Place into prepared pan and cook over medium heat until golden; place in oven for five minutes to finish.
• To make the sauce: Cook fish stock, lemon juice, Worcestershire sauce and pepper sauce in a medium saucepan; add cream and cook to reduce for about two minutes.
• Remove from heat and whisk in butter.
• Serve over the cooked fish and garnish with roasted whole pecans.

CATFISH PECAN

Steps:

• Preheat oven to 500 degrees F (260 degrees C).
• In a large bowl, mix the cornmeal, salt and pepper. Dip the catfish in the cornmeal mixture; coating well.
• Place catfish on a flat, greased baking sheet. Pour the oil over the fish.
• Bake in the preheated oven for 15 minutes or until catfish flakes easily when tested with a fork. Sprinkle with pecans toward the end of the cooking period.
• Garnish with lemon wedges and parsley sprigs.

CATFISH AND OKRA WITH PECAN BUTTER SAUCE

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 500°F.
• Toss okra and tomatoes with oil, salt, and pepper in a bowl. Spread in a large shallow baking pan and roast in lower third of oven until tomato skins begin to burst, about 10 minutes.
• Meanwhile, pat fillets dry and arrange in another large shallow baking pan. Sprinkle both sides with 1 1/2 teaspoons (total) Old Bay seasoning.
• When tomato skins begin to burst, add corn to vegetables in lower third of oven and put fish in upper third of oven. Roast fish and vegetables until fish is just cooked through, about 10 minutes.
• While fish roasts, melt butter in a 10-inch heavy skillet over moderate heat, then add pecans and remaining 1/2 teaspoon Old Bay seasoning. Cook, stirring occasionally, until nuts are golden and butter is deep golden, about 3 minutes. Remove from heat and stir in lemon juice. Serve fish over vegetables and top with sauce.

CAJUN PECAN CATFISH

Steps:

• Preheat oven to 425°. In a small bowl, combine oil, lemon juice, Cajun seasoning and thyme. In another bowl, combine pecans, cheese, bread crumbs, parsley and 1 tablespoon of the oil mixture., Place catfish in a greased 15x10x1-in. baking pan. Brush with remaining oil mixture. Spread pecan mixture over fillets. Bake until fish flakes easily with a fork, 10-15 minutes.

CATFISH OR ANY FIRM WHITE FISH WITH PECAN SAUCE

Steps:

• Combine the catfish fillets and milk in a large dish; cover and chill for 2 hours.
• Cook the pecans in 1/4 cup melted butter in a large skillet over medium heat, stirring constantly for 5 minutes; add the green onions, and cook 2 additional minutes. Remove the mixture from the skillet; set aside.
• Combine the flour, paprika, salt, garlic powder, onion powder, ground red pepper, ground white pepper, black pepper, dried thyme, and dried oregano. Dredge the fillets in the flour mixture.
• Melt 1/4 cup butter in a skillet over medium-high heat. (Unless your stove runs hot, then reduce to medium) Add 4 fillets, and cook 3 minutes on each side or until browned. (You are just browning the fillets, they shouldn't be flaky yet). Remove fillets to a 4 quart shallow baking dish. Repeat the procedure with the remaining 1/4 cup butter and fillets.
• Pour the lime juice over the fillets and top with the pecan mixture. Bake at 350 degrees for 10 to 15 minutes or until the fish flakes easily.

PECAN CRUSTED DIJON BAKED CATFISH

Steps:

• Preheat oven to 475.
• Spray baking pan with Pam or equivalent.
• Grind pecans in blender. Do not blend too long or you'll have powder.
• In a small bowl, combine melted butter, breadcrumbs, and pecans.
• Salt and pepper both side of fillets.
• Place rounded side up on baking pan.
• Rub 1 T of mustard on top of each fillet.
• Pat crumb mixture onto top of fillet, pressing it firmly over the mustard.
• Right before baking, spray each fillet lightly with Pam.
• Bake for 13-15 minutes or until fish flakes easily.

PECAN CRUSTED CATFISH FINGER SANDWICH

Steps:

• In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F.
• Cut the catfish into fingers. Set aside.
• Finely grind the pecans into crumbs in a food processor. Cook's Note: Do not over process the nuts or they will become too oily, like a nut butter, and unsuitable to use as a breading. Add the pecan crumbs to a casserole dish.
• Measure the buttermilk in a 1-cup liquid measure. Add the egg and beat well together. Pour into an 8 by 8-inch casserole dish.
• Add the panko, garlic powder, cayenne, salt and pepper, to taste, to the pecan crumbs in the casserole dish. Whisk together to combine.
• Set up an assembly line. Dredge catfish through the buttermilk mixture, then through the pecan mixture. You may need to press the pecans into the catfish to adhere.
• Add the catfish fingers to the hot oil and cook until golden brown and crisp, about 2 minutes. Remove to a paper towel lined sheet tray to drain.
• Spread some Honey Mustard Sauce on inside of the toasted rolls. Add sliced tomatoes, lettuce and the catfish fingers. Serve and enjoy warm.
• Mix all the ingredients into a small mixing bowl. Cover with plastic wrap and store in the refrigerator until ready to use.

CATFISH WITH PECAN BROWN BUTTER

Steps:

• Melt 2 tablespoons of the butter in a large skillet. Season the catfish fillets with salt and pepper and the cayenne. Coat the catfish fillets lightly with flour, then add them to the skillet and cook over moderately high heat, turning once, until golden brown on both sides and cooked though, about 10 minutes. Transfer the catfish fillets to a platter; tent with foil and keep warm.
• Melt the remaining 4 tablespoons of butter in the skillet. Add the pecans and cook over moderately high heat, until the pecans and butter are browned and fragrant, about 3 minutes. Stir in the lemon zest and juice and season with salt. Spoon the pecan butter over the catfish fillets and serve immediately with lemon wedges.

PECAN-CRUSTED CATFISH (MAKEOVER)

Steps:

• Heat oven to 450°F. Spray 15x10-inch pan with sides with cooking spray. In large resealable plastic food-storage bag, place cornflake crumbs, pecans, salt, paprika, garlic powder and red pepper; shake to mix well.
• In shallow dish, beat egg whites slightly with fork. Dip fish into egg whites; place in bag. Seal bag and shake until fish is evenly coated. Place in pan.
• Bake 15 to 20 minutes or until fish flakes easily with fork.

PECAN CRUSTED CATFISH

Steps:

• Heat oven to 450. Line a rimmed baking pan with nonstick foil.
• Finely chop pecans, either by hand or in a food processor. Spread on a sheet of waxed paper. Put honey mustard in a small bowl and mix with 2 t water.
• Brush one side of fillets with honey mustard mixture, then press in chopped pecans. Place on baking pan.
• Bake 10 to 14 minutes or until fish is cooked through and pecans are toasted.

PECAN-CRUSTED CATFISH

Steps:

• Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large resealable food-storage plastic bag, mix corn flake crumbs, pecans, paprika, garlic powder and ground red pepper.
• In shallow dish or pie plate, beat egg white slightly with fork. Dip fish into egg white, then place in bag. Seal bag and shake until evenly coated. Place in pan.
• Bake 15 to 20 minutes or until fish flakes easily with fork.

PECAN BUTTER CATFISH

Steps:

• 1. Mix the flour, salt, red pepper and lemon rind together.
• 2. Roll catfish filets in mixture and coat well on both sides.
• 3. In a skillet, over medium heat, melt 1/4 cup butter and cook the catfish until lightly brown on each side.
• 4. Spray 8x12 inch casserole dish with cooking spray and place filets in dish.
• 5. Mix 1/4 cup melted butter, lemon juice, and worcestershire sauce together. Spread over the filets. Sprinkle pecans on top.
• 6. Bake at 350 degrees for 12 minutes or until fish flakes easily with a fork.

CATFISH PECAN WITH LEMON THYME PECAN BUTTER - DEE DEE'S

Steps:

• 1. PROCESS ¾ cup pecans, flour, and 1 teaspoon Creole seasoning in a food processor until finely ground; place pecan mixture in a large shallow bowl, and set aside.
• 2. WHISK together eggs and milk in large bowl, and set aside.
• 3. SPRINKLE both sides of fillets evenly with remaining ½ teaspoon Creole seasoning.
• 4. DIP catfish fillets in egg mixture, draining off excess; dredge fillets in pecan mixture, coating both sides, shake off excess.
• 5. MELT 2 tablespoon butter in a large nonstick skillet over medium heat until butter starts to bubble. Place 2 fillets in skillet, and cook 2 to 3 minutes on each side or until golden brown. Drain on a wire rack in a jellyroll pan, and keep warm in a 200º oven. WIPE skillet clean, and repeat procedure with remaining fillets.
• 6. WIPE skillet clean. Melt remaining ½ cup butter in skillet over high heat; add remaining ¾ cup pecans, and cook, stirring occasionally, 2 to 3 minutes or until toasted. Squeeze juice from lemon halves into skillet; place lemon halves cut side down in skillet. Stir in Worcestershire sauce, thyme, salt, and pepper, and cook 30 seconds or until thyme wilts and becomes very aromatic. Remove and discard lemon halves and wilted thyme.
• 7. PLACE fish on a serving platter; spoon pecan mixture over fish. Garnish, if desired.
• 8. NOTE: It's important to wipe the skillet clean each time this recipe calls for wiping it clean or you will end up with some burnt crust.

PECAN-CRUSTED CATFISH (MAKEOVER)

Steps:

• Heat oven to 450°F. Spray 15x10-inch pan with sides with cooking spray. In large resealable plastic food-storage bag, place cornflake crumbs, pecans, salt, paprika, garlic powder and red pepper; shake to mix well.
• In shallow dish, beat egg whites slightly with fork. Dip fish into egg whites; place in bag. Seal bag and shake until fish is evenly coated. Place in pan.
• Bake 15 to 20 minutes or until fish flakes easily with fork.

PAN-FRIED CATFISH WITH SPICY PECAN GREMOLATA

Steps:

• Place the first seven ingredients in a food processor. Cover and process until chunky; set aside., Place buttermilk in a shallow bowl. In another shallow bowl, combine the flour, cornmeal and Cajun seasoning. Dip fish in buttermilk, then coat with cornmeal mixture., In a large skillet, cook fillets in oil in batches over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with gremolata.