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Under 30 Minutes

Easy Pecan-Crusted Catfish


This satisfying meal is a perfect cold-weather warm-up. Serve it with our Carrot Slaw with Yogurt Dressing.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, November 2004


  • 4 skinless catfish fillets
  • 4 tablespoons vegetable oil
  • 1/3 cup yellow cornmeal
  • 1/4 cup pecans
  • 1 teaspoon salt
  • 1/4 teaspoon pepper


  1. Grind cornmeal and pecans with salt and pepper in a food processor until nuts are finely ground. Transfer to a large shallow container. Dredge catfish in cornmeal mixture, patting it on to coat completely.

  2. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook 2 fish fillets until golden brown and firm to the touch, 4 to 5 minutes per side. Transfer to a plate; sprinkle with salt, and cover to keep warm.

  3. Wipe skillet with a paper towel. Repeat with remaining 2 tablespoons oil and fish. Serve with lemon wedges, if desired.

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