Pecan Crusted Dijon Baked Catfish

Total Time
45mins
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

Ingredients Nutrition

Directions

  1. Preheat oven to 475.
  2. Spray baking pan with Pam or equivalent.
  3. Grind pecans in blender. Do not blend too long or you'll have powder.
  4. In a small bowl, combine melted butter, breadcrumbs, and pecans.
  5. Salt and pepper both side of fillets.
  6. Place rounded side up on baking pan.
  7. Rub 1 T of mustard on top of each fillet.
  8. Pat crumb mixture onto top of fillet, pressing it firmly over the mustard.
  9. Right before baking, spray each fillet lightly with Pam.
  10. Bake for 13-15 minutes or until fish flakes easily.

Reviews

(3)
Most Helpful

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.

jzolner February 17, 2010

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.

Demandy December 20, 2009

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a