“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.
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.