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Pecan Catfish

Instead of flour or cornmeal, these easy catfish fillets are baked in a ground-pecan coating. The flavour is deliciously set off by soured cream, mustard and spring onions.

Image of Pecan Catfish

60 ml/2 fl oz Dijon-style mustard
60 ml/2 fl oz soured cream
30 ml/2 tablespoons milk
4 spring onions, finely chopped
100g/4 oz finely ground pecans
4 catfish fillets, skinned, about 175g/6 oz each


Serves: 4


In a large, shallow bowl, mix together the mustard, soured cream, milk and spring onions. Dip the catfish fillets in the mustard mixture: the mixture is a little thick, so you may need to spread some on any bare spots. Carefully dredge the fillets in the ground pecans.

Place the fillets on a greased baking sheet and bake until opaque but still juicy, 8-10 minutes.

OVEN TEMPERATURE:- 240C/475F/Gas Mark 9

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