Catfish Fillets with Pecan-Butter Sauce Recipe

Name: Catfish Fillets with Pecan-Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds catfish fillets, cut into four pieces about 6 ounces each; cajun or creole seasoning; 1 tablespoon plus 1 teaspoon all purpose flour; 1 tablespoon oil, preferably canola or corn oil; 1 tablespoon unsalted butter; 1/2 cup seafood stock or bottled clam juice; Juice of 1 lemon; 2 teaspoons worcestershire sauce; salt to taste, optional; 1/4 cup chopped pecans, toasted; 2 tablespoons minced parsley

Servings: persons

1 1/2 pounds catfish fillets, cut into four pieces about 6 ounces each
cajun or creole seasoning
1 tablespoon plus 1 teaspoon all purpose flour
1 tablespoon oil, preferably canola or corn oil
1 tablespoon unsalted butter
1/2 cup seafood stock or bottled clam juice
Juice of 1 lemon
2 teaspoons worcestershire sauce
salt to taste, optional
1/4 cup chopped pecans, toasted
2 tablespoons minced parsley

1
Rub the catfish fillet pieces with as much Cajun or Creole seasoning as you wish.
2
Lightly dust each piece of fish with the flour.
3
Warm the oil and butter together over medium-low heat.
4
Add the fish pieces, and cook them 3 minutes on each side.
5
Thin fillets (about 1/3 inch) will cook completely in 6 minutes and begin to flake; fat fish will be a little underdone.
6
Both states are acceptable at this stage.
7
Pour in the stock, lemon juice, and Worcestershire sauce.
8
Remove the fillets that are cooked through as soon as they are coated with the sauce.
9
Fillets that require longer cooking can simmer in the sauce another minute or two.
10
Transfer the fillets to individual plates or a platter.
11
Stir the salt (if needed), pecans, and parsley into the sauce, and spoon equal portions over each piece of fish.
12
Serve the fish immediately.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 pounds catfish fillets, cut into four pieces about 6 ounces each, cajun or creole seasoning, 1 tablespoon plus 1 teaspoon all purpose flour, 1 tablespoon oil, preferably canola or corn oil, and more.

Yes, Catfish Fillets with Pecan-Butter Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Catfish Fillets with Pecan-Butter Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions