Catfish or Any Firm White Fish With Pecan Sauce

READY IN: 45mins
Recipe by breezermom

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.

Top Review by LifeIsGood

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.

Ingredients Nutrition


  1. Combine the catfish fillets and milk in a large dish; cover and chill for 2 hours.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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