Parmesan-Pecan Fried Catfish With Pickled Okra Salsa – a delicious recipe with catfish fillets, buttermilk, ground pecans, cornmeal, Parmesan cheese, Cajun seasoning. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Place catfish and buttermilk in a large zip-top plastic freezer bag. Seal and chill 1 hour. Remove catfish from buttermilk, discarding buttermilk.
2
Combine pecans and next 4 ingredients in a shallow bowl. Dip fish in eggs; dredge in pecan mixture, shaking off excess. Arrange on a baking sheet. Pour oil to depth of 1 1/2 inches into a cast-iron Dutch oven or 12-inch (2 1/4-inch-deep) cast-iron skillet; heat to 350u00b0. Fry fish, in batches, 2 to 3 minutes or until golden brown and fish flakes with a fork. Drain on a wire rack over paper towels. Serve with Pickled Okra Salsa.
3
Note: We tested with Zatarain's Creole Seasoning.
4
Try This Twist!
5
Parmesan-Pecan Fried Chicken: Substitute 2 lb. chicken breast tenders for catfish. Fry 3 minutes or until done.
784
kcal
Calories
76
g
Fat
15
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 pounds catfish fillets, cut into 1-inch-wide strips, 1 cup buttermilk, 1 cup ground pecans, 2/3 cup plain yellow cornmeal, and more.
Yes, Parmesan-Pecan Fried Catfish With Pickled Okra Salsa falls under the Seafood category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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