“Do you pronounce it PUH-KAHN or PEA-CAN?”
Pecan Crusted Catfish is a standard entrée in most New Orleans restaurants and once you’ve enjoyed it, you’ll know why. Sometimes broiled or pan fried, I prefer mine baked because it really showcases the flavor of the pecans.
This dish is simple to make and I suggest serving it with a green vegetable such as bacon wrapped green bean bundles, creamed spinach or asparagus. It can be eaten ‘as is’ or you might top it with a Creole sauce or even Hollandaise sauce.
Assemble the ingredients and preheat oven to 400 degrees.
Pour egg into shallow pan. Individually dip each fillet in egg to coat. Drain then place on wax paper.
Sprinkle catfish fillets with the seasonings except the paprika.
Place the finely chopped pecans into a shallow pan. Press each fillet firmly into the pecans covering both sides.
Place the fillets on a perforated broiler pan top (or other baking surface that will allow them to drain). Lightly dust the top side of each fillet with paprika for added color.
Bake for 25-30 minutes or until fish flakes easily with a fork.
Serve with lemon wedges or top with a Creole sauce.
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