Show Subscription Form




Southern Pecan Catfish Recipe
Southern Pecan Catfish Recipe photo by Taste of Home

Southern Pecan Catfish Recipe

Read Reviews
5 1
Publisher Photo
I coat the catfish in pecans, then top it with a thick, rich cream sauce. It looks like you spent all day on it, but it's actually very speedy to prepare. Garnish it with lemon wedges, parsley or more chopped pecans if you desire. —Mary Ann Griffin, Bowling Green, Kentucky
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1 cup finely chopped pecans, divided
  • 1/2 cup cornmeal
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 4 catfish fillets (6 ounces each)
  • 1/2 cup butter, divided
  • 1/2 cup heavy whipping cream
  • 2 tablespoons lemon juice
  • 1 to 2 tablespoons minced fresh parsley

Nutritional Facts

1 serving (1 each) equals 633 calories, 59 g fat (24 g saturated fat), 122 mg cholesterol, 856 mg sodium, 19 g carbohydrate, 4 g fiber, 12 g protein.

Directions

  1. In a shallow bowl, combine 1/2 cup pecans, cornmeal, 1/2 teaspoon salt and 1/2 teaspoon pepper. Coat catfish with pecan mixture.
  2. In a large skillet, melt 1/4 cup butter over medium-high heat; fry fillets for 6-7 minutes on each side or until fish flakes easily with a fork. Remove and keep warm.
  3. In the same skillet, melt remaining butter over medium heat. Add remaining pecans; cook and stir for 1 minute. Add the cream, lemon juice and remaining salt and pepper; cook and stir for 1 minute. Stir in parsley. Serve with catfish. Yield: 4 servings.
Originally published as Southern Pecan Catfish in Simple & Delicious March/April 2006, p54

Nutritional Facts

1 serving (1 each) equals 633 calories, 59 g fat (24 g saturated fat), 122 mg cholesterol, 856 mg sodium, 19 g carbohydrate, 4 g fiber, 12 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Southern Pecan Catfish

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Mar. 25, 2015

"We have now switched to frying Swai instead of catfish or Pollack because it is about $3.00 per lbs cheaper ( 15 lbs box for $38.00 ) Plus it tastes better. We tried this new sauce recipe and it was great. I would not change a thing."

Loading Image

Similar Recipes