Cornmeal and Pecan Crusted Catfish

“Eric’s mom” gave me this recipe, too.  Eric was my eldest son’s friend and our neighbor for a couple of years many years ago when we were in an apartment complex.  His mother was a state-fair prize-winning cook in her younger days and I used to remember her name but we lost touch and it’s been too many years. Anyway, I grew up on the Dakota prairie and hadn’t cooked catfish till I moved to southeast Texas.  This is tasty, and not too fussy of a recipe.


Cornmeal and Pecan Crusted Catfish

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Nutrition per portion

  • 4 catfish fillets (about 1.5 lbs)
  • 6 Tbsp cornmeal
  • 1/4 c AP flour
  • 2 Tbsp chopped pecans
  • 1.5 tsp salt
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 large egg, lightly beaten
  • 1 Tbsp water
  • 1 tsp canola oil
  • cooking spray
  • lemon wedges (for serving)
  1. Combine cornmeal, flour, pecans, salt, garlic powder and paprika mix well.
  2. Divide into two pie plates
  3. Combine egg and water and put in another pie plate.
  4. Dredge each piece of catfish in one plate, then in egg mixture then the other plate.
  5. Spray skillet with cooking spray, then heat canola oil over medium heat.
  6. When hot, add fillets. Cook 4 minutes on each side or until fish flakes easily.
  7. Serve with lemon wedges.

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