Cajun Pecan Catfish Recipes

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.

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.

SAUTEED CATFISH FILLETS WITH PECAN BUTTER SAUCE

Steps:

• Have ready in separate shallow dishes the flour, and the egg beaten with the water. Dredge each catfish fillet in the flour, shaking off the excess, dip it in the egg mixture, letting the excess drip off, and dredge it in the flour again, shaking off the excess. Transfer the fish as it is coated to a wax paper-lined baking sheet. In a large skillet heat 2 tablespoons of the oil over moderately high heat until it is hot but not smoking and in it sauté the fish in batches, adding the remaining oil as necessary, for 2 to 3 minutes on each side, or until it just flakes. Transfer the fish to paper towels to drain and keep it warm, covered.
• In a skillet cook the onion and the garlic in the butter over moderately low heat, stirring, until they are softened, add the pecans, and cook the mixture over moderately high heat, swirling the skillet, until the butter is browned and the pecans are toasted well. Stir in the lemon juice, the Tabasco, and salt and pepper to taste. Divide the fish among 6 heated plates, spoon the butter sauce over it, and garnish each serving with a lemon wedge.

CAJUN PECAN CATFISH

Steps:

• Pre-heat oven to 425 degrees and spray baking pan.
• In small bowl combine the oil, lemon juice, cajun seasoning and thyme.
• Brush the fish with the seasoned oil.
• Add the remaining ingredients to the remaining oil and spead evenly on fish fillets.
• Bake for 10 minutes.

CAJUN PECAN CATFISH

Steps:

• Preheat oven to 425 degrees.
• Coat a shallow baking dish with nonstick cooking spray.
• Place fish in pan and set aside.
• Combine oil, cajun seasoning, lemon juice and thyme in a small bowl and mix well.
• Spoon or brush half of the mixture on the fish.
• Combine breadcrumbs, chopped pecans, parsley, parmesan cheese and the remaining half of the oil mixture in a small bowl and mix well.
• Spread mixture onto fish filets.
• Bake for 10 to 15 minutes (longer depending on the thickness of the fish) or until fish flakes easily. Garnish with parsley sprigs and lemon wedges.

CAJUN PECAN CATFISH

Steps:

• Preheat oven to 425 degrees F. Coat a shallow baking pan with nonstick cooking spray; place fish in pan.
• Combine oil, Cajun seasoning, lemon juice and thyme in a small bowl. Spoon or brush half the mixture over fish.
• Add pecans, Parmesan cheese, breadcrumbs and parsley to remaining oil mixture; mix well. Spoon onto fish and spread evenly. Bake 10 to 15 minutes (depending on thickness of fish), or until fish flakes easily with a fork. If desired, garnish with lemon.

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.