Ingredients
Scale
Serves 4
- 4 catfish fillets, about 5–6 oz each
- 1 cup pecans, finely chopped
- ½ cup panko breadcrumbs
- ¼ cup all-purpose flour
- 1 egg
- 1 tbsp Dijon mustard
- 1 tbsp mayonnaise
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil or melted butter
- Lemon wedges, for serving
- Fresh parsley, optional
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease it.
- Make the pecan coating: Mix the chopped pecans, panko, paprika, garlic powder, salt, and black pepper in a shallow bowl.
- Make the wet mixture: In another bowl, whisk together the egg, Dijon mustard, and mayonnaise.
- Coat the catfish: Pat the fillets dry. Lightly dredge each fillet in flour, dip it into the egg mixture, then press firmly into the pecan mixture so the coating adheres well.
- Bake: Place the coated fillets on the prepared baking sheet. Drizzle or lightly brush with olive oil or melted butter. Bake for 15–18 minutes, depending on thickness, until the crust is golden and the fish flakes easily.
- Check doneness: The thickest part should reach 145°F (63°C).
- Serve immediately with lemon wedges and a little fresh parsley.
Notes
Serve this crispy pecan-crusted catfish with fresh lemon wedges, coleslaw, or roasted vegetables for a delicious and satisfying meal. For extra flavor, drizzle with a little honey mustard or your favorite creamy sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 catfish fillet
- Calories: ~450 kcal
Keywords: baked pecan catfish, pecan crusted fish fillets, nut crusted catfish recipe, crunchy pecan catfish