Pecan-Crusted Catfish Recipe

Name: Pecan-Crusted Catfish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup yellow cornmeal; 1/4 cup pecans; Coarse salt and fresh ground pepper; 4 skinless catfish fillets (6 ounces each), rinsed and patted dry; 4 tablespoons vegetable oil; Lemon wedges (optional); 1 pound carrots, peeled; 1/2 cup plain low-fat yogurt; 2 tablespoons cider vinegar; 1 tablespoon Dijon mustard; 1/4 teaspoon sugar; 1/4 cup finely chopped red onion; Coarse salt and fresh ground pepper; 1/2 small white cabbage, halved crosswise and thinly sliced (5 cups); 2 tablespoons chopped fresh dill; (serves 6)

Servings: persons

1/3 cup yellow cornmeal
1/4 cup pecans
Coarse salt and fresh ground pepper
4 skinless catfish fillets (6 ounces each), rinsed and patted dry
4 tablespoons vegetable oil
Lemon wedges (optional)
1 pound carrots, peeled
1/2 cup plain low-fat yogurt
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1/4 teaspoon sugar
1/4 cup finely chopped red onion
Coarse salt and fresh ground pepper
1/2 small white cabbage, halved crosswise and thinly sliced (5 cups)
2 tablespoons chopped fresh dill
(serves 6)

1
Grind the cornmeal and pecans with 1 teaspoon salt and 1/4 teaspoon pepper in a food processor until the nuts are finely ground.
2
Transfer to a large, shallow container.
3
Dredge the catfish in the cornmeal mixture, patting it on to coat completely.
4
Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat.
5
Cook 2 fish fillets until golden brown and firm to the touch, 4 to 5 minutes per side.
6
Transfer the fish to a plate; sprinkle with salt, and cover to keep warm.
7
Wipe the skillet with a paper towel.
8
Repeat with the remaining 2 tablespoons oil and fish.
9
Serve with lemon wedges, if desired.
10
In a food processor fitted with the shredding disk (or on the large holes of a box grater), grate the carrots.
11
In a large bowl, whisk together the yogurt, vinegar, mustard, sugar, and onion; season with salt and pepper.
12
Add the carrots, cabbage, and dill to the bowl; toss well.
13
Top the mixture with a plate that fits inside the bowl; weight with a heavy object.
14
Let sit at room temperature for 20 minutes before serving.

272

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 16 ingredients. The key ingredients include: 1/3 cup yellow cornmeal, 1/4 cup pecans, Coarse salt and fresh ground pepper, 4 skinless catfish fillets (6 ounces each), rinsed and patted dry, and more.

Yes, Pecan-Crusted Catfish 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.

Pecan-Crusted Catfish

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