Eddie'S Catfish Recipe
Crispy baked catfish coated with a flavorful pecan and breadcrumb crust, seasoned with Creole spices—perfect for seafood lovers seeking a crunchy, savory dish.
Ingredients
Instructions
- Drain the fish fillets.
- Put breadcrumbs, chopped pecans, Parmesan cheese, garlic salt, pepper, and Creole seasoning in a plastic bag.
- Pat fish dry with paper towels and shake in the bag to coat.
- Place the coated fish on a rack in a pan.
- Bake at 350°F for 40 minutes or until golden brown.
Tips & Substitutions
For extra flavor, consider marinating the catfish in lemon juice and herbs for 30 minutes before coating. If you don't have pecans, walnuts or almonds can be good substitutes. Ensure the fish is patted dry well to help the coating adhere better. For a spicier kick, increase the amount of Creole seasoning or add a dash of cayenne pepper.
Serving Suggestions
Serve the catfish with a side of coleslaw or a fresh garden salad for a refreshing contrast. It pairs beautifully with Scalloped Potato And Roasted Pepper Bake. A squeeze of lemon juice just before serving enhances the flavors. Consider serving with a dipping sauce like tartar sauce or a remoulade for added zest.
Storage & Reheating
Store any leftover catfish in an airtight container in the refrigerator for up to 3 days. To reheat, place the fillets in a preheated oven at 350°F for about 10-15 minutes until heated through and crispy. Avoid using the microwave, as it can make the coating soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Eddie'S Catfish Recipe contains roughly 291 calories, with 11g protein, 16g carbohydrates, and 23g fat. It is an excellent source of vitamin C (93% of the Daily Value), dietary fiber (23% of the Daily Value), and protein (21% of the Daily Value), and a good source of iron and calcium. It also contributes 6g of dietary fiber toward your daily target.
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 fillets for this recipe?
Yes, you can use frozen catfish fillets. Just be sure to fully thaw them in the refrigerator before draining and preparing them. This will help ensure even cooking and a better texture.
What can I do if I don't have breadcrumbs?
If you don't have breadcrumbs, crushed crackers, panko, or even finely ground oats can be used as an alternative. Each will offer a slightly different texture but will still create a crispy coating.
How do I know when the catfish is fully cooked?
The catfish is done when it reaches an internal temperature of 145°F and flakes easily with a fork. The coating should be golden brown, indicating that it's crispy and ready to enjoy.
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).