I hear you questioning it:
pecans, cornmeal and catfish?
They go together like you wouldn’t believe!
This catfish has a delicious thick crust ~ you’ll swear it’s batter-fried catfish. The fillets are sweet, meaty, flaky and spicy. It’s a simple great way to eat catfish!
Swipe the fish through the spicy flavors of cayenne pepper, chili powder, oregano and garlic powder, stirred into buttermilk.
Dredge the catfish into a combo of cornmeal and chopped pecans, for great texture and nutty taste.
Baking this catfish is a no-mess alternative, delivering a crispy crust without deep-frying.
Give this a try ~ I hope you enjoy it as much as we do!
Pecan-Crusted Catfish Cajun Style
½ cup buttermilk
½ to 1 teaspoon garlic powder
¼ teaspoon cayenne
½ teaspoon dried oregano
1 teaspoon chili powder
½ teaspoon, each salt and seasoned pepper
2 cups cornmeal
½ cup pecans, chopped
4 catfish fillets
Preheat oven to 375 degrees.
In a shallow dish, blend buttermilk and next 6 ingredients (through pepper.)
Combine cornmeal and pecans on a large plate.
Dip each fillet into buttermilk mixture.
Dredge in cornmeal mixture, coating both sides.
Transfer to a baking sheet that has been coated with non-stick spray.
Bake catfish for 25 minutes, or until it flakes easily with a fork.
Serve with lemon slices