Pecan Crusted Catfish Fillets Recipe

Name: Pecan Crusted Catfish Fillets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour; ½ teaspoon onion powder; ½ teaspoon salt; 3 eggs; 2 cups milk; ½ teaspoon thyme or 1 teaspoon fresh thyme, chopped; ½ teaspoon salt; 2 dashes pepper; 2 cups finely ground pecans; 4 catfish fillets; oil (for frying, preferably peanut oil)

Servings: persons

1 cup flour
½ teaspoon onion powder
½ teaspoon salt
3 eggs
2 cups milk
½ teaspoon thyme or 1 teaspoon fresh thyme, chopped
½ teaspoon salt
2 dashes pepper
2 cups finely ground pecans
4 catfish fillets
oil (for frying, preferably peanut oil)

1
Mix the flour, onion powder and salt together in a shallow dish.
2
In a small mixing bowl, whisk together eggs and milk.
3
In another mixing bowl, mix the thyme, pecans, salt and pepper.
4
Coat each fillet in the flour mixture, then egg mixture, then nut mixture, coating completely.
5
In a large cast iron skillet (frying pan) heat the oil to 350 degrees.
6
Carefully place fillets into the oil, frying for about 7-8 minutes, turn once, fry the other side for about 7-8 minutes.
7
Make sure both sides are nice a golden brown.
8
Drain on wire cooling racks.
9
Don't drain on paper towels.
10
Enjoy with your favorite side dish.

684

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 11 ingredients. The key ingredients include: 1 cup flour, ½ teaspoon onion powder, ½ teaspoon salt, 3 eggs, and more.

Yes, Pecan Crusted Catfish Fillets 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 Fillets

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