Catfish Pecan Recipe
Great catfish baked with a cornmeal crust and sprinkled with crushed pecans.
I thought this was just o.k. I don't think I like the comination of pecans and cornmeal. I took others' recommedations and spiced it up a bit. I used 1 tsp. cajun seasoning, 1/4 tsp. red pepper flakes, and just a sprinkle of cayenne pepper. I found it to be way too spicy, the rest of the family didn't seem to mind too much. I have a similar recipe to this, minus the pecans, I'll probably just stick with that. Sorry.
This recipe was fantastic!!! My husband who "hates grits" said, "I could make a meal out of the grits alone!" He told me I should invite everyone over to taste how delicious catfish and grits could be. I followed the recipe exactly except that I didn't have any green onions so I chopped about 2 tablespoons of regular onion and cooked it with the grits. It was absolutely DELICIOUS! The catfish came out perfectly. I DID put the breaded catfish in the fridge for about 15 minutes so the breading would adhere better and it did! Please try this. It only took me about 30 minutes to get supper on the table and it tasted fantastic!!!
First I used FRESH medium ground cornmeal. I then followed the suggestions of others and spiced up the cornmeal with 1/2 tsp. crushed red pepper, and 1 tsp cajun seasoning, with a dash of cayenne. This dish was wonderful! It came out perfect as far as a perfectly seasoned, and perfectly done dish. One thing I found though, is that I didn't need anywhere near a half a cup of fine chopped pecans. I applied the pecans with about 5 minutes left of cooking time, and only used about a total of a 1/4 cup. I started with 1.35 lbs of catfish fillets, and overall cooking time was 14 minutes. Will definitely be making this again!
Fast,Easy and Awesome! My whole family loved it! Which is rare! My hint though is season the fish with cajun seasoning before you dunk in cornmeal.
Ok...I didn't use instant grits...but I did use 5 minute grits and this dish turned out great! I'm in Houston, Texas and even I thought this was an odd dish...but I just made it tonight and my family (14 year old daughter, a sister:26 yo and mother: from deep country Texas...and father:from deep country Louisiana) thought this was a different combination BUT GREAT. I soaked the catfish in the milk and egg mixture.....then breaded it in the flour mixture..(included cornmeal and the grounded pecans and thyme.) That saved the extra breading step. For the grits..I used h/h and added butter. ABSOLUTELY WONDERFUL!!! Who would have thunk it!! I try to eat healthy..but this is Great Southern Home-Cookin' that I can do once a month.
We really enjoyed this recipe. With every bite came a different level of taste...the lemon juice really added a nice "zing" to it. We accidentally used 1/2 the amount of pecans (because we doubled the recipe) and it still turned out fantastic. The only thing that we did not like about it was that when the fish flesh was flaky, the breadcrumb coating was still gummy and we ended up having to finish it off by pan-frying. Other than that, it's a great recipe!
This recipe is far better than fish from most restaraunts....absolutely wonderful...such a unique blend of spices and flavors and textures.... It is also disgustingly easy to make...in 30 minutes i can have a full meal ready..... It does well with tilapia, salmon and mahi mahi too....
A fast, tasty, spicy fried fish recipe which can be adjusted to suit the cook's (or diner's) preference. I call it Cajun Compromise because the spice level is the result of a compromise between my wife and I. It can be served with tartar sauce for the timid, or hot sauce for the not-so-timid. Great for appetizers or a main dish.