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 cup dry white wine; 1/4 cup fresh lemon juice; 1 tablespoon Worcestershire sauce; 2 large garlic cloves, minced; 1/2 cup whipping cream; 3 tablespoons chilled unsalted butter, cut into pieces; 1/2 cup (about) all purpose flour; 1 cup whole milk; 1 large egg; 4 6- to 8-ounce catfish fillets; 1 cup finely chopped pecans; 1 tablespoon vegetable oil

Servings: persons

1 cup dry white wine
1/4 cup fresh lemon juice
1 tablespoon Worcestershire sauce
2 large garlic cloves, minced
1/2 cup whipping cream
3 tablespoons chilled unsalted butter, cut into pieces
1/2 cup (about) all purpose flour
1 cup whole milk
1 large egg
4 6- to 8-ounce catfish fillets
1 cup finely chopped pecans
1 tablespoon vegetable oil

1
Combine wine, fresh lemon juice, Worcestershire sauce and garlic in small nonaluminum saucepan.
2
Boil until liquid is reduced to 1/2 cup, about 8 minutes.
3
Add cream.
4
Boil until sauce thickens slightly, about 5 minutes.
5
Reduce heat to low.
6
Whisk in butter 1 tablespoon at a time.
7
Season sauce to taste with salt and pepper.
8
Strain sauce into small bowl.
9
Return sauce to pan.
10
Preheat oven to 400F.
11
Place flour on large plate.
12
Whisk milk and egg in shallow bowl to blend.
13
Sprinkle catfish fillets with salt and pepper.
14
Lightly coat catfish fillets in flour.
15
Dip into milk mixture.
16
Coat 1 side of fish with pecans.
17
Lightly coat second side with flour.
18
Heat 1/2 tablespoon oil in large skillet over medium-high heat.
19
Add 2 fish fillets to skillet, nut side down, and cook until nuts begin to brown, about 2 minutes.
20
Turn fish over; cook 1 minute.
21
Using metal spatula, transfer fish, nut side up, to rimmed baking sheet.
22
Repeat with remaining fish and 1/2 tablespoon oil.
23
Bake until opaque in center, about 10 minutes.
24
Transfer catfish fillets to plates.
25
Serve catfish with sauce.

609

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 cup dry white wine, 1/4 cup fresh lemon juice, 1 tablespoon Worcestershire sauce, 2 large garlic cloves, minced, 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.

That's it — enjoy your meal!

Pecan-Crusted Catfish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions