Catfish coated in toasted pecans and baked until crisp has a way of bringing comfort to the table. The sauce is simple and bright, just melted butter with lemon and fresh herbs. The whole dish feels rooted in Southern cooking, but it’s one of those meals that never leans heavy. It has warmth, a little character from the spices, and a touch of richness from the nuts.
The first time I tried a pecan-crusted catfish dish, I remember thinking how well the flavor of the fish worked with the nuttiness of the coating. The texture is tender, but the outside has just enough crunch to make every bite interesting. And since it’s baked instead of fried, the kitchen stays calm and clean.
This is the kind of meal I like to make on evenings when I’m craving something cozy and satisfying, but still want it to feel relaxed and unfussy.
A Little Story Behind It
I once ordered a version of this dish during a trip. I had been walking most of the day and stumbled into a small place with bright lights and a lively crowd. When the catfish arrived, the pecans gave it a warm, toasted flavor that stayed with me. I remember thinking, “This is the kind of dish I want to recreate at home.”
Later, when trying it in my own kitchen, I found that baking the fish brings a steady result. The pecans stay golden, not dark, and the fish stays moist. I reach for this recipe when I want to bring a little bit of that memory back to the table.
What You’ll Need
Catfish Fillets
Look for fresh fillets with clean aroma. If you don’t prefer catfish, any mild white fish works.
Pecans
Finely chopped so they cling to the fish. A small food processor helps, but go slowly so they don’t turn pasty.
Seasonings
A light mix of salt, pepper, and a gentle Cajun-style spice blend adds a warm note.
Flour
Just enough for dusting the fish before pressing on the pecan mixture.
Butter and Lemon
Melted together with herbs for a simple sauce that brightens the dish.
How I Cook It
-
Chop the Pecans
I pulse the pecans in short bursts. I stop when they are fine but still textured. -
Season and Coat the Fish
Dust the fish lightly with flour, then press the pecan mixture onto the surface. Pat gently so it sticks. -
Bake
Place on a lined baking sheet and let the oven do the work. The coating turns crisp, and the fish stays tender. -
Make the Sauce
Melt butter with a squeeze of lemon and a small handful of parsley. Keep the heat low so everything stays smooth. -
Serve
Spoon the sauce over the fish right before serving. The warmth of the sauce brings everything together.
Serving Ideas
-
Sautéed greens with garlic and a hint of red pepper
-
Steamed green beans with a small splash of vinegar
-
Roasted sweet potatoes for a gentle contrast
This dish pairs easily with just about any vegetable that has a bit of freshness or brightness.
Storage
If you have leftovers, place them in a closed container in the refrigerator. Warm them in the oven at a low temperature to keep the coating crisp. The sauce can be warmed gently on the stovetop.
Frequently Asked Questions
Can I use another type of fish?
Yes. Flounder, tilapia, sole, or barramundi all fit well.
Do the pecans burn easily?
They can if cooked at a high temperature. Baking keeps them steady and golden.
Can I make the sauce richer?
You can use regular butter for a fuller flavor, and add a little fresh garlic if you like.
Can I prepare this ahead of time?
You can coat the fish earlier in the day and keep it covered in the refrigerator. Bake just before serving.
Cajun Catfish Pecan Meuniere
Tender catfish fillets coated in a toasted pecan crust and finished with a buttery, lemony meuniere sauce.
Ingredients
Catfish
- 2 catfish fillets (6 to 8 ounces each), patted dry
- 1 cup pecans
- 1/4 cup all-purpose flour
- 1 large egg
- 1 tablespoon milk
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
- Cooking spray
Meuniere Sauce
- 1/2 cup light butter
- 2 teaspoons lemon juice
- 1 teaspoon Worcestershire sauce
- Hot sauce, to taste
- 2 tablespoons chopped parsley (plus extra to garnish)
Greens
- 1-2 bunches Swiss chard or other greens (kale, collard, spinach, etc.), chopped
- 2 tablespoons olive oil or vegetable oil
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon red wine vinegar, or to taste
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 375°F and lightly spray a baking sheet.
- Place the pecans, Cajun seasoning, cayenne, and a pinch of salt and pepper in a small food processor and pulse until finely ground. Pour onto a plate.
- Spread the flour on a separate plate and season it lightly. In a small bowl, whisk the egg with the milk.
- Coat each catfish fillet in the seasoned flour, shake off excess, dip into the egg mixture, then press into the pecan coating to cover completely. Arrange the fillets on the prepared baking sheet and lightly mist the tops with cooking spray.
- Bake until the fish flakes easily with a fork, about 18 to 20 minutes.
- For the sauce, melt the butter gently in a small saucepan. Add lemon juice, Worcestershire sauce, and a splash of hot sauce. Stir in the parsley and keep warm on low heat.
- For the greens, warm oil in a skillet over medium-high heat. Add the greens a handful at a time, allowing them to wilt as you toss. Stir in the garlic briefly, then season with crushed red pepper flakes, vinegar, salt, and pepper. Cook just until tender.
- To serve, place the greens on plates, top with the pecan-crusted catfish, and spoon the warm meuniere sauce over the top. Garnish with extra parsley if you like.
Notes
- The coated catfish can be assembled a day in advance and refrigerated until baking.
- The meuniere sauce and greens can also be prepared ahead and gently reheated before serving.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 1745Total Fat 150gSaturated Fat 42gUnsaturated Fat 108gCholesterol 324mgSodium 2442mgCarbohydrates 48gFiber 15gSugar 6gProtein 64g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This catfish with toasted pecans and lemon butter has a way of feeling both familiar and special at the same time. It’s a dish that invites a slower meal, maybe with conversation lingering just a bit longer. I enjoy making it when I want something grounded and comforting, but still full of small, thoughtful touches at the table.
