Baked Creole Pecan Crusted Catfish

( 5 out of 5 )
Save Recipe bcp7
  • -4Servings+
  • 20 mPrep Time
  • 30 mCook Time
  • 50 mReady In
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“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.




Step by step method

  • 1

    Assemble the ingredients and preheat oven to 400 degrees.

  • 2

    Pour egg into shallow pan. Individually dip each fillet in egg to coat. Drain then place on wax paper.

  • 3

    Sprinkle catfish fillets with the seasonings except the paprika.

  • 4

    Place the finely chopped pecans into a shallow pan. Press each fillet firmly into the pecans covering both sides.

  • 5

    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.

  • 6

    Bake for 25-30 minutes or until fish flakes easily with a fork.

  • 7

    Serve with lemon wedges or top with a Creole sauce.

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