Spicy Pecan Crusted Catfish


2 catfish fillets, about 5 oz each

1/2 cup finely ground pecans (about 3/4 cup pecan halves- you can grind in a food processor, high speed blender or just whack the heck out of them in a plastic bag with a meat mallet)

1/2 cup buttermilk

1/3 cup Panko breadcrumbs

1/4 tsp garlic powder

1/2 tsp dry mustard

1/4 tsp black pepper

1/4 tsp cayenne pepper

1/2 tsp salt


Preheat oven to 375 degrees.

In a shallow dish or pie plate, mix together the finely ground pecans, breadcrumbs, garlic powder, dry mustard, pepper, cayenne and salt.

Place the catfish fillets in another shallow dish. Pour buttermilk over the fish fillets. Dip each buttermilk-soaked piece of fish into the nut mixture, dredging completely. Place crusted fish on a parchment paper or silpat-lined sheet tray.

Bake catfish for 30 minutes. When done, fish should be white and flake easily. Crust should be golden.


35 minutes