Prep 10 mins
Cook 35 mins
Although the original recipe calls for catfish, I've found you can use any firm, white fish in this recipe. Originally posted by Cynthia Holliday in Be Our Guest cookbook, but I've changed it a bit. The 2 hour soaking time is not included in prep or cook time.
- 8 catfish fillets, farm-raised (about 3 lbs)
- 1 cup milk
- 3⁄4 cup pecans, coarsely chopped
- 1⁄4 cup butter, melted
- 1⁄2 cup green onion, chopped
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 3⁄4 teaspoon salt
- 1⁄3 teaspoon garlic powder
- 1⁄3 teaspoon onion powder
- 1⁄3 teaspoon ground red pepper
- 1⁄4 teaspoon white pepper
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon dried oregano
- 1⁄2 cup butter, divided
- 1⁄4 cup fresh lime juice
- Combine the catfish fillets and milk in a large dish; cover and chill for 2 hours.
- Cook the pecans in 1/4 cup melted butter in a large skillet over medium heat, stirring constantly for 5 minutes; add the green onions, and cook 2 additional minutes. Remove the mixture from the skillet; set aside.
- Combine the flour, paprika, salt, garlic powder, onion powder, ground red pepper, ground white pepper, black pepper, dried thyme, and dried oregano. Dredge the fillets in the flour mixture.
- Melt 1/4 cup butter in a skillet over medium-high heat. (Unless your stove runs hot, then reduce to medium) Add 4 fillets, and cook 3 minutes on each side or until browned. (You are just browning the fillets, they shouldn't be flaky yet). Remove fillets to a 4 quart shallow baking dish. Repeat the procedure with the remaining 1/4 cup butter and fillets.
- Pour the lime juice over the fillets and top with the pecan mixture. Bake at 350 degrees for 10 to 15 minutes or until the fish flakes easily.
Delicious! I was out all day and didn't have time to soak the fish for 2 hours. I set them in the milk for about 10 min and still had a great outcome. I loved the flavor due to all the spices, but I especially loved the toasted pecans with green onion. Really yummy recipe. Thank you! Made for the International Agents of QUEST for Culinary Quest U.S. Southern region.
Very easy and quick, other than the soaking, which I did do. My husband loves fish so this was a treat. He would have liked more sauce --- but then, he is more used to my making fish with Thai curry sauces or similar. I liked it, the nuts and lime were divine, and I liked frying it off beforehand. Overall, enjoyed this recipe! Thank you for sharing, made for Consideration Tag game.
Absolutely delicious! I will be making this often. I just love nuts with fish!