Best 2 Pecan Crusted Catfish Makeover Recipes
"Pecan crusted catfish makeover" is a delightful twist on a classic Southern dish. This recipe combines the flavors of buttery pecans, crispy catfish, and a tangy lemon butter sauce. The combination of textures and flavors will leave you craving for more. Whether you're a seasoned cook or just starting out, this recipe is a must-try for any seafood lover. With its easy-to-follow instructions and delicious results, you'll be sure to impress your family and friends with this delectable dish.
Here are our top 2 tried and tested recipes!
PECAN-CRUSTED CATFISH (MAKEOVER)
From Betty's Soul Food Collection... Everyone goes nuts for our Pecan-Crusted Catfish, baked instead of fried and an outstanding recipe for anyone watching their cholesterol.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 230, Carbohydrate 5 g, Cholesterol 85 mg, Fiber 0 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 0 g, TransFat 0 g
PECAN-CRUSTED CATFISH (MAKEOVER)
From Betty's Soul Food Collection... Everyone goes nuts for our Pecan-Crusted Catfish, baked instead of fried and an outstanding recipe for anyone watching their cholesterol.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 230, Carbohydrate 5 g, Cholesterol 85 mg, Fiber 0 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 0 g, TransFat 0 g
Tips:
- Choose the right catfish fillets. Look for fillets that are about 1 inch thick and have a mild flavor. Avoid fillets that are too thin or have a strong fishy taste.
- Make sure the catfish fillets are dry before coating them. Pat the fillets dry with paper towels to remove any excess moisture. This will help the coating adhere better.
- Use a light touch when coating the catfish fillets. Don't press too hard, or the coating will fall off. Just gently press the coating onto the fillets until it is evenly coated.
- Cook the catfish fillets over medium heat. This will help to prevent the fillets from overcooking and becoming dry.
- Serve the catfish fillets immediately. They are best when served hot and crispy.
Conclusion:
Pecan-crusted catfish is a delicious and easy-to-make dish that is perfect for a weeknight meal. The catfish fillets are coated in a crunchy pecan crust and then baked until they are cooked through. The result is a flavorful and satisfying dish that is sure to please everyone at the table. If you are looking for a new way to cook catfish, I highly recommend trying this pecan-crusted catfish recipe. It is sure to become a favorite in your household.
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