For some reason, I lack fish recipes on this site.
I don’t know why—I love fish! Growing up in South Florida, we ate fish (and other seafood) many nights out of the week. It was just quick, easy and fresh. So fish fans, rejoice! More seafood recipes are in your future. I think I got my groove back.
In my opinion, this is the perfect fish dinner. As much as I love good grilled salmon, there’s just something about pecan crusted catfish that will always have my heart. It’s just so tasty and easy to prepare! You seriously can’t go wrong with catfish. Whenever I eat it, I think of home. Well, not home exactly…but the South in general. I also think of those terrible noodling videos on YouTube (I’m not linking for a reason, folks…you’ll spew your coffee on your computer screen).
If you have no idea what I’m talking about, you’re better off for it. Save your soul!
Here, catfish (or other firm white fish) is generously coated with pecan crumbs and spices, then baked to perfection.
It’s ready in only half an hour, start to finish! Helloooooooooo easy weeknight meal! Nice to see ya again.
I like to use roasted and salted pecans in this because the extra salt really makes a difference, in my opinion. I also really just love salt. You can use whatever you want! I won’t judge. Well, maybe just a little bit.
I made this the other night for myself. Sometimes I feel a bit guilty making such delicious dinners for just me when Adam and I don’t get to see each other, but then I think “it’s for the blog!” and I continue to chow down. The Internet is my boss….what can I say? I ate my spicy pecan crusted catfish alongside some maple and cinnamon mashed sweet potatoes and a salad with honey balsamic dressing (honey, white balsamic, olive oil, garlic, S&P). I literally took these photos about .7 seconds before I licked my plate clean.
I think this would also be super fab over a a salad for lunch. If you try it that way, let me know what you think!
In terms of seafood recipes, here’s a couple others that I really love and recommend: Sweet & Spicy Glazed Salmon Sandwiches, Shrimp Enchiladas Verde and Linguine with Shrimp and Tomato Cream Sauce (<—I posted this recipe exactly two years ago today! it’s a sign)
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.