Pecan Crusted Catfish

Pecan Crusted Catfish: A Southern Delicacy with a Nutty Twist!

Dive into a world of crispy, golden perfection with our Pecan Crusted Catfish recipe. This dish marries the mild, flaky texture of catfish with the rich, buttery crunch of pecans, creating a harmony of flavors that will transport you straight to the heart of Southern cuisine.

Imagine the sizzle of the pan as the pecan-coated fillets hit the hot oil, filling your kitchen with an irresistible aroma that combines earthy nuts and savory fish. This easy-to-make recipe transforms a simple catfish fillet into a gourmet experience, perfect for both weeknight dinners and special occasions.

Catfish has long been a staple in Southern cooking, prized for its versatility and affordability. By adding a pecan crust, we’re elevating this humble fish to new heights, infusing it with extra protein, healthy fats, and a delightful texture that will have your taste buds dancing. Pair this dish with a crisp white wine or a cold sweet tea for the ultimate Southern dining experience.

Pecan Crusted Catfish Recipe

Ingredients:

4 catfish fillets 6 ounces each

1 cup crushed pecans

1/2 cup all-purpose flour

2 large eggs beaten

1 teaspoon paprika

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup vegetable oil for frying

Lemon wedges for serving

Instructions:

1. In a shallow dish, mix the crushed pecans, paprika, garlic powder, salt, and pepper.

2. Place the flour in a separate shallow dish.

3. In a third dish, beat the eggs.

4. Pat the catfish fillets dry with paper towels.

5. Dredge each fillet in flour, shaking off excess.

6. Dip the floured fillet in beaten eggs, allowing the excess to drip off.

7. Coat the fillet thoroughly with the pecan mixture, pressing gently to adhere.

8. Heat the vegetable oil in a large skillet over medium-high heat.

9. Once hot, add the coated fillets and cook for 3-4 minutes on each side, until golden brown and cooked through.

10. Remove from the pan and let rest on a paper towel-lined plate to absorb excess oil.

11. Serve immediately with lemon wedges.

Air Fryer Instructions:

1. Preheat your air fryer to 375°F (190°C).

2. Follow steps 1-7 from the pan-frying method.

3. Lightly spray the air fryer basket with cooking spray.

4. Place the coated fillets in the basket, ensuring they don’t overlap.

5. Cook for 10-12 minutes, flipping halfway through, until golden brown and cooked through.

Notes:

• For a spicier version, add a pinch of cayenne pepper to the pecan mixture.
• To make this recipe gluten-free, substitute almond flour for all-purpose flour.
• Leftover fillets can be refrigerated for up to 2 days and reheated in the oven or air fryer for best results.

Nutrition Information

Serving Size: 1 fillet (6 oz)

Calories: 450

Total Fat: 28g

Saturated Fat: 4g

Cholesterol: 115mg

Sodium: 320mg

Total Carbohydrates: 18g

Dietary Fiber: 3g

Protein: 34g

Other Information

Prep Time: 15 minutes

Cook Time: 8-10 minutes (pan-frying) or 10-12 minutes (air fryer)

Equipment Used: Skillet or air fryer shallow dishes for breading

Estimated Cost per Serving: $3.50

Total Cost: $14.00 (serves 4)

In Conclusion, Pecan Crusted Catfish

This Pecan-Crusted Catfish recipe offers a delightful twist on a classic Southern dish. By combining the mild flavor of catfish with the rich, nutty taste of pecans, you create a meal that’s both satisfying and impressive. Whether you choose to pan-fry or air fry, this recipe is sure to become a new favorite in your culinary repertoire.

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