Pan-Fried Catfish with Spicy Pecan Gremolata

Total Time

Prep: 25 min. Cook: 10 min./batch


4 servings

Updated: Sep. 30, 2022
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
Pan-Fried Catfish with Spicy Pecan Gremolata Recipe photo by Taste of Home


  • 1/2 cup packed fresh parsley sprigs
  • 1/2 cup glazed pecans
  • 2 tablespoons grated lemon zest
  • 1 tablespoon grated orange zest
  • 1 garlic clove, halved
  • 1 teaspoon brown sugar
  • 1/4 teaspoon cayenne pepper
  • 1 cup buttermilk
  • 3/4 cup all-purpose flour
  • 3/4 cup cornmeal
  • 1-1/2 teaspoons Cajun seasoning
  • 4 catfish fillets (6 ounces each)
  • 1/2 cup canola oil


  1. Place the first seven ingredients in a food processor. Cover and process until chunky; set aside.
  2. 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.
  3. 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 fork. Serve with gremolata.

Nutrition Facts

1 fillet with 2 tablespoons gremolata: 586 calories, 37g fat (5g saturated fat), 82mg cholesterol, 312mg sodium, 31g carbohydrate (9g sugars, 3g fiber), 31g protein.