Prep 30 mins
Cook 15 mins
Simple, delicious alternative to frying catfish southern style. I was dubious about the mixture of pecans and Dijon, but it worked and produced a slightly tangy, crusty finish to the fish. If you've never tried catfish, it is a real treat. The least "fishy" fish I've ever had. My fillets were huge, so I made 1 1/2 times the topping mixture. From Southern Church Suppers
- 4 catfish fillets
- salt and pepper
- 4 tablespoons Dijon mustard
- 1⁄2 cup butter, melted
- 1⁄2 cup dry breadcrumbs
- 1⁄2 cup pecans, ground
- Preheat oven to 475.
- Spray baking pan with Pam or equivalent.
- Grind pecans in blender. Do not blend too long or you'll have powder.
- In a small bowl, combine melted butter, breadcrumbs, and pecans.
- Salt and pepper both side of fillets.
- Place rounded side up on baking pan.
- Rub 1 T of mustard on top of each fillet.
- Pat crumb mixture onto top of fillet, pressing it firmly over the mustard.
- Right before baking, spray each fillet lightly with Pam.
- Bake for 13-15 minutes or until fish flakes easily.
This is an easy, wonderful recipe - I only made two modifications - for 2 fillets I used 2 and 1/2 T of butter and Panko breadcrumbs.
This was delicious, the highlight of our Christmas Eve trial meal. Fancy and easy to serve for guests. I would however use less butter next time, it didn't need that much. We used tilapia which worked well.