Crusty Baked Catfish
Crusty baked catfish with a pecan coating offers a crunchy texture and rich flavor, ideal for seafood lovers seeking a flavorful, oven-baked main dish.
Ingredients
Instructions
- Thaw catfish if frozen.
- Rinse in cold water and pat dry with paper towels.
- Mix milk and Dijon-style mustard.
- Dip the catfish fillets into the milk and mustard mixture.
- Roll the dipped fish in finely minced pecans to coat evenly.
- Place the coated fillets into a shallow, buttered baking dish.
- Sprinkle with salt and pepper to taste.
- Bake at 400°F (200°C) for 10 to 12 minutes until cooked through and crusty.
- Garnish with lemon wedges if desired.
Tips & Substitutions
For a crunchier crust, consider toasting the pecans lightly before using them. If you don't have Dijon mustard, yellow mustard can be a suitable substitute, though it will alter the flavor slightly. You can also try using almond meal or breadcrumbs instead of pecans for a different texture. Ensure the catfish is thoroughly coated for the best results.
Serving Suggestions
This crusty baked catfish pairs beautifully with a fresh side salad or steamed vegetables. Consider serving it alongside a side of Carolina Soup for a complete meal. For a refreshing touch, garnish with lemon wedges and a sprinkle of fresh herbs. You can also serve it with a tangy tartar sauce for added flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the catfish in an oven preheated to 350°F (175°C) for about 10 minutes, or until heated through. Avoid microwaving as it can make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Crusty Baked Catfish contains roughly 264 calories, with 4g protein, 34g carbohydrates, and 13g fat. It is a good source of iron (17% of the Daily Value), calcium (15% of the Daily Value), and vitamin A (10% of the Daily Value). Note that it is relatively high in sodium, at 631mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen catfish for this recipe?
Yes, you can use frozen catfish fillets. Just be sure to thaw them completely before preparing the recipe. Rinse and pat dry to ensure the coating adheres well.
What can I substitute for pecans?
If you don't have pecans, you can use walnuts, almonds, or even breadcrumbs. Each will provide a different flavor and texture, but all work well in this recipe.
How do I know when the catfish is fully cooked?
The catfish is done when it flakes easily with a fork and has an internal temperature of 145°F (63°C). Baking for 10 to 12 minutes at 400°F (200°C) generally ensures it's cooked through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).