Pecan Butter Catfish Recipes

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SOUTHERN PECAN CATFISH



Southern Pecan Catfish image

I coat the catfish in pecans, then top it with a thick, rich cream sauce. It looks like you spent all day on it, but it's actually very speedy to prepare. Garnish it with lemon wedges, parsley or more chopped pecans if you desire. -Mary Ann Griffin, Bowling Green, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 cup finely chopped pecans, divided
1/2 cup cornmeal
1 teaspoon salt, divided
1 teaspoon pepper, divided
4 catfish fillets (6 ounces each)
1/2 cup butter, divided
1/2 cup heavy whipping cream
2 tablespoons lemon juice
1 to 2 tablespoons minced fresh parsley

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.

Nutrition Facts : Calories 633 calories, Fat 59g fat (24g saturated fat), Cholesterol 122mg cholesterol, Sodium 856mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 4g fiber), Protein 12g protein.

PECAN-CRUSTED CATFISH WITH SPICY CREAM SAUCE



Pecan-Crusted Catfish with Spicy Cream Sauce image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

Four 4-ounce catfish fillets
Kosher salt and freshly ground black pepper
2/3 cup cornmeal
1/2 cup pecans
1/4 cup flour
1/2 cup milk
1 egg
1/4 cup vegetable oil
2 chunks yellow onion (about 1/4 small onion total)
1 clove garlic, smashed
1/2 cup chicken stock
1/2 cup white wine
1 tablespoon steak sauce
Juice of 1/2 lemon (about 3 tablespoons)
3 tablespoons sour cream
3 tablespoons unsalted butter
Rice or mashed potatoes, for serving

Steps:

  • For the pecan-crusted catfish: Preheat the oven to 375 degrees F. Sprinkle the fish with salt and pepper and set aside. Pulse the cornmeal with the pecans and some salt and pepper in a food processor until uniform and the size of breadcrumbs. Create a breading station with the flour on a plate, the milk and egg beaten together and the pecan-cornmeal mixture on another plate. Be sure to sprinkle salt and pepper on each part of the breading station. Dip the fish in the flour, then the egg, then the cornmeal mixture. Heat the oil in a large oven-safe saute pan over medium heat. Brown the coated catfish until golden on one side, about 3 minutes. Then turn the fillets over and place in the oven to finish cooking, about 10 minutes longer (a few minutes more if the fillets are thick).
  • For the spicy cream sauce: Place the onions and garlic with the stock, wine and 1/2 cup water in a small saucepan. Boil and reduce for 5 minutes, gently pressing on the onions and garlic to release the flavors. Remove the onion and garlic and discard. Turn down the heat to low and whisk in the steak sauce and lemon juice, then the sour cream. Allow to cook and reduce 2 minutes. Remove from the heat and whisk in the butter, 1 tablespoon at a time, allowing the sauce to thicken slightly. (Place back on the heat for 10 seconds if needed to keep the temperature high enough.)

PECAN CRUSTED CATFISH FINGER SANDWICH



Pecan Crusted Catfish Finger Sandwich image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 17

Peanut oil, for frying
3 catfish fillets, dried well
1 cup pecans
1/2 cup buttermilk
1 large egg
1/2 cup panko bread crumbs
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
Honey Mustard Sauce, recipe follows
4 (6-inch) rolls, split and toasted
Tomatoes, sliced
Curly leaf lettuce, washed
1/4 cup honey
1/4 cup Dijon mustard
2 tablespoons mayonnaise
1 teaspoon cider vinegar

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.

PECAN-CRUSTED CATFISH (MAKEOVER)



Pecan-Crusted Catfish (Makeover) image

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

3/4 cup corn flake crumbs
1/3 cup finely ground pecans
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper (cayenne)
2 egg whites
1 1/2 lb catfish, orange roughy, sole, or other medium-firm fish fillets (about 3/4 inch thick), cut into 6 serving pieces

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

EASY PECAN-CRUSTED CATFISH



Easy Pecan-Crusted Catfish image

This satisfying meal is a perfect cold-weather warm-up. Serve it with our Carrot Slaw with Yogurt Dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 6

4 skinless catfish fillets
4 tablespoons vegetable oil
1/3 cup yellow cornmeal
1/4 cup pecans
1 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 438 g

CAJUN PECAN CATFISH



Cajun Pecan Catfish image

This is one of our favorite recipes. It's quick, easy and delicious. Just serve with a side salad, biscuits and mixed fruit for dessert. We like it a lot for Christmas Eve. -Jan Wilkins, Blytheville, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

2 tablespoons olive oil
2 teaspoons lemon juice
1 teaspoon Cajun seasoning
1/2 teaspoon dried thyme
1/3 cup finely chopped pecans
2 tablespoons grated Parmesan cheese
1 tablespoon dry bread crumbs
1 tablespoon dried parsley flakes
4 catfish fillets (6 ounces each)

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.

Nutrition Facts : Calories 377 calories, Fat 28g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 277mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein.

CATFISH WITH BROWN BUTTER-PECAN SAUCE



Catfish with Brown Butter-Pecan Sauce image

My husband is from the Midwest and grew up eating fried catfish. This dish is one of his favorites, and yet the rich, toasty pecans and tangy citrus are a perfect complement to any fish. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon pepper
4 catfish fillets (6 ounces each)
6 tablespoons butter, divided
3/4 cup chopped pecans
2 teaspoons grated lemon zest
2 teaspoons lemon juice
Lemon wedges

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.

Nutrition Facts : Calories 574 calories, Fat 46g fat (15g saturated fat), Cholesterol 125mg cholesterol, Sodium 507mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 3g fiber), Protein 30g protein.

CATFISH WITH PECAN BUTTER



Catfish with Pecan Butter image

-Dixie Terry, Goreville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 19

1 cup butter, softened
1/2 cup chopped pecans, toasted
1 teaspoon lemon juice
Dash hot pepper sauce
2 eggs, lightly beaten
1 cup milk
1 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
6 catfish fillets (6 ounces each)
Oil for frying
Lemon wedges

Steps:

  • In a food processor, combine the butter, pecans, lemon juice and pepper sauce; cover and process until smooth. Set aside., In a shallow dish, combine the eggs and milk. In another shallow dish, combine the cornmeal, flour and seasonings. Dip fillets in egg mixture, then coat with the flour mixture., In a large skillet, heat 1/4 in. oil over medium heat. Fry fillets in batches for 5-6 minutes on each side, or until fish flakes easily with a fork. Remove from the skillet and keep warm. Serve with pecan butter and lemon wedges.

Nutrition Facts :

CATFISH WITH PECAN BROWN BUTTER



Catfish With Pecan Brown Butter image

Catfish fillets are sauced with a lemony pecan brown butter and served with grits and greens for a wonderfully satisfying & quick down-home Southern meal. Quick, Soft, Sexy Grits #133161 are a perfect accompaniment to this catfish. Use a mix of greens for the vegetable dish, selecting your favorites such as kale, collards, escarole, mustard, Swiss Chard and beet greens; kale and collards will take slightly longer to cook. Simply pile greens in to a sauce pan with butter and small amount of water, cover and cook over high until wilted and tender, 2 - 3 minutes. Drain and keep warm. Point up the lemony and nutty flavors in this catfish dish by serving a full-bodied but bright Pinot Gris.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 21m

Yield 4 serving(s)

Number Of Ingredients 10

6 tablespoons unsalted butter
4 (6 ounce) catfish fillets
salt
fresh ground pepper
1 pinch cayenne pepper
1/3 cup all-purpose flour
1/2 cup pecans, halved lengthwise
1 finely grated lemon, zest of
2 teaspoons fresh lemon juice
lemon wedge, for serving

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 COATED CATFISH WITH A SUCCOTASH OF BUTTER BEANS, YELLOW CORN, BLACK RICE AND FRESH SPINACH



Pecan Coated Catfish with a Succotash of Butter Beans, Yellow Corn, Black Rice and Fresh Spinach image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 15

1 teaspoon olive oil
1 teaspoon minced garlic
1/2 cup diced red onion
1/2 cup diced red pepper
1 1/2 cups fresh or frozen yellow corn kernels (about 3 ears corn, see note)
1 cup cooked butter beans
1 cup cooked black rice
1 cup cooked fresh spinach, chopped and squeezed dry
3/4 cup chicken stock, reduced by half
Salt and freshly ground black pepper, to taste
1/2 cup stone ground cornmeal
1/2 cup pecans, roasted, ground (see note)
Salt and freshly ground black pepper, to taste
8 (6-ounce) catfish fillets
4 tablespoons peanut oil

Steps:

  • Heat oil. Add garlic, red onion, red pepper and corn. Saute until vegetables are softened. Add beans, rice, spinach to saute pan and cook another 2 minutes. Add stock and salt and pepper. Bring to boil. Reduce heat and simmer 2 minutes. Cool. (See Cook's Note)
  • Mix cornmeal and pecans in bowl. Season catfish, dredge in pecan mix. Heat oil in 10-inch saute pan over high heat. Add catfish fillets and cook quickly, turning after 3 minutes (do this in batches if necessary, keeping cooked catfish warm until all fillets are done). Remove from heat and serve over succotash.
  • To roast nuts, heat dry saute pan over medium high heat. Add nuts and roast, tossing or stirring nuts frequently. Do not walk away from pan as nuts burn in an instant. When nuts are browned, remove pan from heat and turn nuts out onto cool plate so they stop cooking immediately.

SAUTEED CATFISH FILLETS WITH PECAN BUTTER SAUCE



Sauteed Catfish Fillets with Pecan Butter Sauce image

Categories     Fish     Sauté     Mardi Gras     Pecan     Gourmet

Yield Serves 6

Number Of Ingredients 11

all-purpose flour seasoned with salt and pepper for dredging the fish
1 large egg
3 tablespoons water
six 6- to 8-ounce catfish fillets
about 1/3 cup vegetable oil for sautéing the fish
1/4 cup minced onion
1 garlic clove, minced
3/4 stick (6 tablespoons) unsalted butter
1/2 cup pecans, toasted lightly and chopped fine
1 tablespoon fresh lemon juice plus 6 lemon wedges for garnish
Tabasco to taste

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.

PECAN CRUSTED DIJON BAKED CATFISH



Pecan Crusted Dijon Baked Catfish image

Simple, delicious alternative to frying catfish southern style. I was dubious about the mixture of pecans and Dijon, but it worked and produced a slightly tangy, crusty finish to the fish. If you've never tried catfish, it is a real treat. The least "fishy" fish I've ever had. My fillets were huge, so I made 1 1/2 times the topping mixture. From Southern Church Suppers

Provided by mammamia 2

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

4 catfish fillets
salt and pepper
4 tablespoons Dijon mustard
1/2 cup butter, melted
1/2 cup dry breadcrumbs
1/2 cup pecans, ground

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.

PALACE CAFE CATFISH PECAN WITH MEUNIERE SAUCE



Palace Cafe Catfish Pecan With Meuniere Sauce image

A company catfish dinner from the flavor center of the universe, Louisiana. Courtesy of Chef Dick Brennan, Jr. of the Palace Cafe, as featured in The Louisiana New Garde television series. Serve with steamed white rice.

Provided by Molly53

Categories     Catfish

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

36 ounces catfish fillets
3 cups pecans, roasted
1 cup dried breadcrumbs
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
3 eggs
1/2 cup milk
seafood seasoning or creole seasoning, to taste
olive oil
3 cups fish stock or 3 cups clam juice
1/2 lemon, juice of
1 teaspoon Worcestershire sauce
1 dash Tabasco sauce (or other Louisiana hot sauce)
1 tablespoon heavy cream or 1 tablespoon whipping cream
1/2 cup unsalted butter
pecans, roasted

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.

PECAN-CRUSTED CATFISH



Pecan-Crusted Catfish image

Categories     Milk/Cream     Fish     Bake     Sauté     Pecan     White Wine     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 14

Sauce
1 cup dry white wine
1/4 cup fresh lemon juice
1 tablespoon Worcestershire sauce
2 large garlic cloves, minced
1/2 cup whipping cream
3 tablespoons chilled unsalted butter, cut into pieces
Fish
1/2 cup (about) all purpose flour
1 cup whole milk
1 large egg
4 6- to 8-ounce catfish fillets
1 cup finely chopped pecans
1 tablespoon vegetable oil

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.

PECAN-CRUSTED CATFISH



Pecan-Crusted Catfish image

Mustard and dill give this catfish its savory flavor, and the pecan crust lends a delightful crunch. You'll have dinner on the table in no time with this no-fuss dish from our Test Kitchen.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 5

2 tablespoons Dijon mustard
1 tablespoon 2% milk
1/4 teaspoon dill weed
1/2 cup ground pecans
2 catfish fillets (6 ounces each)

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.

Nutrition Facts : Calories 341 calories, Fat 23g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 333mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein.

PECAN-CRUSTED CATFISH



Pecan-Crusted Catfish image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Looking for a seafood dinner? Then check out this great pecan-crusted catfish recipe that's ready in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 7

1/2 cup corn flake crumbs
1/4 cup finely ground pecans (1 oz)
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon ground red pepper (cayenne)
1 egg white
1 lb catfish, haddock, orange roughy, sole, flounder or other medium-firm fish fillets (about 3/4 inch thick), cut into 4 serving pieces

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.

Nutrition Facts : Calories 240, Carbohydrate 6 g, Cholesterol 85 mg, Fiber 0 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 0 g, TransFat 0 g

CATFISH AND OKRA WITH PECAN BUTTER SAUCE



Catfish and Okra with Pecan Butter Sauce image

Categories     Fish     Nut     Tomato     Vegetable     Roast     Quick & Easy     Dinner     Pecan     Seafood     Okra     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 12

1 (10-oz) package frozen whole baby okra, thawed and rinsed
12 oz grape tomatoes (2 cups)
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon black pepper
4 (1/2-lb) catfish fillets
2 teaspoons Old Bay seasoning
1 (10-oz) package frozen corn, thawed
3/4 stick (6 tablespoons) unsalted butter
1/2 cup pecans (2 oz), coarsely chopped
1 teaspoon fresh lemon juice
Garnish: lemon wedges

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.

PECAN CRUSTED CATFISH



Pecan Crusted Catfish image

This recipe comes from the Dec 2009 issue of Woman's Day. It is an easy version of one of my favorite Southern Living Recipes that uses catfish. I think other varieties of fish would work well in this recipe as well as catfish - salmon, tilatipa and others.

Provided by Julie F

Categories     < 30 Mins

Time 22m

Yield 4 serving(s)

Number Of Ingredients 3

4 catfish fillets
2 tablespoons honey mustard
1 cup pecans

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.

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CATFISH PECAN WITH LEMON-THYME-PECAN BUTTER RECIPE
Crecipe.com deliver fine selection of quality Catfish pecan with lemon-thyme-pecan butter recipes equipped with ratings, reviews and mixing tips. Get one of our Catfish pecan with lemon-thyme-pecan butter recipe and prepare delicious and …
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PECAN CATFISH WITH LEMON BROWN BUTTER SAUCE - HEARTLAND CATFISH
SEASON the catfish with the seafood seasoning. Dredge catfish in the flour, the egg mixture and the pecan-bread crumb mixture. COAT the bottom of a large sauté pan or skillet with clarified butter lightly. Over medium heat, brown the fillets on both sides. Transfer to a lined baking sheet and place in preheated oven for 5 minutes, while you ...
From heartlandcatfish.com
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RECIPE: PAN-FRIED CATFISH WITH BROWN BUTTER AND PECANS
Generously coat the bottom of a large skillet with oil and heat over moderately high heat. Sauté fillets, turning once, until golden brown and crisp, 3-4 minutes each side. Remove fish from pan. Pour off oil and wipe skillet clean. Melt butter over low heat. Add pecans and cook, stirring, until butter has browned.
From wholefoodsmarket.com
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CATFISH WITH PECAN BUTTER - CRECIPE.COM
Ingredients. 1 cup butter, softened; 1/2 cup chopped pecans, toasted; 1 teaspoon lemon juice; Dash hot pepper sauce; 2 eggs, lightly beaten; 1 cup milk; 1 cup cornmeal
From crecipe.com
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PECAN-CRUSTED CATFISH RECIPE | MYRECIPES
Ingredient Checklist. 1 large egg white ; 1 teaspoon lemon juice ; 1 teaspoon cornstarch ; ¼ teaspoon garlic salt ; ¼ teaspoon chili powder ; ⅛ teaspoon ground red pepper
From myrecipes.com
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CATFISH FILLETS WITH PECAN-BUTTER SAUCE | COOKSTR.COM
Warm the oil and butter together over medium-low heat. Add the fish pieces, and cook them 3 minutes on each side. Thin fillets (about 1/3 inch) will cook completely in 6 minutes and begin to flake; fat fish will be a little underdone. Both states are acceptable at this stage. Pour in the stock, lemon juice, and Worcestershire sauce.
From cookstr.com
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PECAN-CRUSTED CATFISH WITH CRISP VEGETABLE SLAW - THE CATFISH …
2019-09-19 PREHEAT oven to 425°F. Coat a large baking sheet with nonstick cooking spray. In a small bowl, combine butter, salt and red pepper. Coat both sides of each fillet with seasoned butter. ON PREPARED BAKING SHEET, place fillets flat side down. Sprinkle tops with nuts. Bake until golden brown and opaque in center, 10 to 12 minutes, depending on size.
From uscatfish.com
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CATFISH WITH PECAN BROWN BUTTER - PESCATARIAN RECIPES
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.
From fooddiez.com
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CATFISH PECAN WITH LEMON THYME PECAN BUTTER | MYRECIPES RECIPE
Get one of our Catfish pecan with lemon thyme pecan butter | myrecipes recipe and prepare delicious and healthy treat for your family or friends. Good appetite! Good appetite! 80%
From crecipe.com
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CATFISH PECAN WITH LEMON THYME PECAN BUTTER | MYRECIPES ... RECIPE
Get one of our Catfish pecan with lemon thyme pecan butter | myrecipes ... recipe and prepare delicious and healthy treat for your family or friends. Good appetite! Good appetite! 100%
From crecipe.com
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CAJUN PECAN-CRUSTED CATFISH RECIPE | EATINGWELL
Step 1. Preheat oven to 375 degrees F. Line a baking sheet with foil. Advertisement. Step 2. Blend buttermilk, hot sauce (or cayenne), oregano, chili powder and garlic salt in a shallow dish. Pulse cornflakes in a food processor until coarse crumbs form. Transfer to a large plate.
From eatingwell.com
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PECAN CRUSTED CATFISH - BISCUITS & BURLAP
2019-04-09 Preheat oven to 400 degrees. Spread oil on a foil lined baking sheet. Whip the eggs in a shallow bowl. Combine the salt, pepper, pecan meal and cayenne (optional) in another shallow bowl. Dredge the catfish in the egg, allowing the excess to drip off. Dredge the catfish in the pecan meal mixture and lay it on the baking sheet.
From biscuitsandburlap.com
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BAKED CATFISH PECAN MEUNIERE WITH SPICY SAUTEED GREENS
2017-02-26 Season with salt and black pepper. Whisk egg and milk together in a bowl. Dredge catfish in flour mixture, shaking off excess. Dip in egg mixture, then into pecan - spice mixture. Place on the prepared baking dish and spray with cooking spray. Bake for 18 to 20 minutes or until fish easily flakes with a fork.
From fromachefskitchen.com
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SAUTEED CATFISH FILLETS WITH PECAN BUTTER SAUCE
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.
From bigoven.com
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CATFISH PECAN WITH LEMON-THYME-PECAN BUTTER - PESCATARIAN …
Catfish Pecan With Lemon-Thyme-Pecan Butter is a pescatarian recipe with 8 servings. One portion of this dish contains around 9g of protein, 39g of fat, and a total of 433 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 53 minutes. A mixture of kosher ...
From fooddiez.com
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CATFISH PECAN MEUNIERE | EMERILS.COM
Return the skillet to the stove. Over medium heat-high heat, melt 2 tablespoons of the butter. When the butter foams, add the pecans and stir constantly for about 1 1/2 minutes, or until lightly toasted. Add the parsley, garlic, lemon juice, Worcestershire, and cream. Stir with a whisk for about 15 seconds and remove from heat.
From emerils.com
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