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Pan-Fried Catfish with Spicy Pecan Gremolata

 Pan-Fried Catfish with Spicy Pecan Gremolata
Gremolata, a citrusy minced herb mix, makes a flavorful garnish. This well-seasoned version, with pecans added, gives an unexpected nutty flavor to the catfish.— Laureen Pittman, Riverside, California
4 ServingsPrep: 25 min. Cook: 10 min./batch


  • 1/2 cup packed fresh parsley sprigs
  • 1/2 cup glazed pecans
  • 2 tablespoons grated lemon peel
  • 1 tablespoon grated orange peel
  • 1 garlic clove, halved
  • 1 teaspoon brown sugar
  • 1/4 teaspoon cayenne pepper
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 2 teaspoons Cajun seasoning
  • 4 catfish fillets (6 ounces each)
  • 1/2 cup canola oil


  • Place the first seven ingredients in a food processor. Cover and
  • process until chunky; set aside.
  • Place buttermilk in a shallow bowl. In another shallow bowl, combine
  • the flour, cornmeal and Cajun seasoning. Dip fish in buttermilk,
  • then coat with cornmeal mixture.
  • In a large skillet, cook fillets in oil in batches over medium heat
  • for 4-5 minutes on each side or until fish flakes easily with a

2 of 2

Pan-Fried Catfish with Spicy Pecan Gremolata (continued)

Directions (continued)

  • fork. Serve with gremolata. Yield: 4 servings.
Nutritional Facts: 1 fillet with 2 tablespoons gremolata equals 586 calories, 37 g fat (5 g saturated fat), 82 mg cholesterol, 312 mg sodium, 31 g carbohydrate, 3 g fiber, 31 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.