Pecan Crusted Catfish Recipe

Prep the fish

Pat catfish fillets dry with paper towels. Season both sides with 1 tsp salt, 0.5 tsp black pepper, 1 tsp paprika, and 0.5 tsp garlic powder. Place seasoned fillets on a plate and refrigerate for 10–15 minutes to allow seasoning to adhere.

Set up dredging stations

In three shallow bowls: Bowl 1 — flour (0.75 cup) seasoned with 0.25 tsp salt and a pinch of pepper. Bowl 2 — whisk eggs (2) with buttermilk (1 cup) and Dijon mustard (1 tbs) until uniform. Bowl 3 — combine finely chopped pecans (1 cup), panko breadcrumbs (0.5 cup), grated Parmesan (0.25 cup), and 0.5 tsp black pepper; mix thoroughly.

Coat the fillets

Working one at a time, dredge each fillet in the seasoned flour, shaking off excess. Dip into the egg-buttermilk mixture, then press firmly into the pecan-panko mixture to form an even crust. Place crusted fillets on a plate and let rest 5 minutes so crust adheres.

Pan-fry the fish

Heat a large skillet over medium-high heat. Add vegetable oil (3 tbs) and butter (2 tbs). When butter foams and oil shimmers, add fillets (do not crowd — cook in batches if necessary). Fry 3–4 minutes per side, or until crust is golden brown and internal temperature reaches 145°F (63°C). Transfer cooked fillets to a wire rack set over a baking sheet and tent loosely with foil to keep warm while you make the sauce.

Sauté aromatics

In a separate small sauté pan, heat olive oil (1 tbs) over medium heat. Add finely minced shallot (1) and sauté 1–2 minutes until translucent. Add minced garlic (2 cloves) and cook 30 seconds, stirring, until fragrant.

Deglaze and simmer

Pour in white wine (0.25 cup) or seafood stock to deglaze the pan, scraping any browned bits. Let reduce by half, about 1–2 minutes.

Finish the sauce with crawfish

Add crawfish tails (8 oz) to the pan and stir to heat through for 1 minute. Pour in heavy cream (0.5 cup), add Cajun seasoning (0.5 tsp), lemon juice (1 tbs), salt (0.25 tsp) and black pepper (0.25 tsp). Simmer gently 2–3 minutes until sauce thickens slightly. Taste and adjust seasoning. Stir in chopped parsley (1 tbs) off heat.

Place one pecan-crusted catfish fillet on each plate. Spoon warm crawfish cream sauce over and around the fillet (divide sauce evenly). Garnish with lemon wedges and microgreens or chopped parsley. Serve immediately.