Catfish Pecan Food

EASY PECAN-CRUSTED CATFISH

Steps:

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

CAJUN PECAN CATFISH

Steps:

• Preheat oven to 425°. In a small bowl, combine oil, lemon juice, Cajun seasoning and thyme. In another bowl, combine pecans, cheese, bread crumbs, parsley and 1 tablespoon of the oil mixture., Place catfish in a greased 15x10x1-in. baking pan. Brush with remaining oil mixture. Spread pecan mixture over fillets. Bake until fish flakes easily with a fork, 10-15 minutes.

PECAN CRUSTED CATFISH FINGER SANDWICH

Steps:

• In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F.
• Cut the catfish into fingers. Set aside.
• Finely grind the pecans into crumbs in a food processor. Cook's Note: Do not over process the nuts or they will become too oily, like a nut butter, and unsuitable to use as a breading. Add the pecan crumbs to a casserole dish.
• Measure the buttermilk in a 1-cup liquid measure. Add the egg and beat well together. Pour into an 8 by 8-inch casserole dish.
• Add the panko, garlic powder, cayenne, salt and pepper, to taste, to the pecan crumbs in the casserole dish. Whisk together to combine.
• Set up an assembly line. Dredge catfish through the buttermilk mixture, then through the pecan mixture. You may need to press the pecans into the catfish to adhere.
• Add the catfish fingers to the hot oil and cook until golden brown and crisp, about 2 minutes. Remove to a paper towel lined sheet tray to drain.
• Spread some Honey Mustard Sauce on inside of the toasted rolls. Add sliced tomatoes, lettuce and the catfish fingers. Serve and enjoy warm.
• Mix all the ingredients into a small mixing bowl. Cover with plastic wrap and store in the refrigerator until ready to use.

CATFISH PECAN

Steps:

• Preheat oven to 500 degrees F (260 degrees C).
• In a large bowl, mix the cornmeal, salt and pepper. Dip the catfish in the cornmeal mixture; coating well.
• Place catfish on a flat, greased baking sheet. Pour the oil over the fish.
• Bake in the preheated oven for 15 minutes or until catfish flakes easily when tested with a fork. Sprinkle with pecans toward the end of the cooking period.
• Garnish with lemon wedges and parsley sprigs.

SOUTHERN PECAN CATFISH

Steps:

• In a shallow bowl, combine 1/2 cup pecans, cornmeal, 1/2 teaspoon salt and 1/2 teaspoon pepper. Coat catfish with pecan mixture. , In a large skillet, melt 1/4 cup butter over medium-high heat; fry fillets for 6-7 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., In the same skillet, melt remaining butter over medium heat. Add remaining pecans; cook and stir for 1 minute. Add the cream, lemon juice and remaining salt and pepper; cook and stir for 1 minute. Stir in parsley. Serve with catfish.

PECAN-CRUSTED CATFISH WITH SPICY CREAM SAUCE

Steps:

• For the pecan-crusted catfish: Preheat the oven to 375 degrees F. Sprinkle the fish with salt and pepper and set aside. Pulse the cornmeal with the pecans and some salt and pepper in a food processor until uniform and the size of breadcrumbs. Create a breading station with the flour on a plate, the milk and egg beaten together and the pecan-cornmeal mixture on another plate. Be sure to sprinkle salt and pepper on each part of the breading station. Dip the fish in the flour, then the egg, then the cornmeal mixture. Heat the oil in a large oven-safe saute pan over medium heat. Brown the coated catfish until golden on one side, about 3 minutes. Then turn the fillets over and place in the oven to finish cooking, about 10 minutes longer (a few minutes more if the fillets are thick).
• For the spicy cream sauce: Place the onions and garlic with the stock, wine and 1/2 cup water in a small saucepan. Boil and reduce for 5 minutes, gently pressing on the onions and garlic to release the flavors. Remove the onion and garlic and discard. Turn down the heat to low and whisk in the steak sauce and lemon juice, then the sour cream. Allow to cook and reduce 2 minutes. Remove from the heat and whisk in the butter, 1 tablespoon at a time, allowing the sauce to thicken slightly. (Place back on the heat for 10 seconds if needed to keep the temperature high enough.)

FOODCHANNEL EDITOR

Steps:

• 1 Preheat oven to 425°F. Place fish in shallow baking pan sprayed with no stick cooking spray. 2 3 Mix oil, Cajun seasoning, lemon juice and thyme in medium bowl. Spoon or brush 1/2 the mixture over fish. Add pecans, Parmesan cheese, bread crumbs and parsley to remaining oil mixture; mix well. Coat fish on both sides in bread crumb mixture. 4 5 Bake 10 to 15 minutes or until fish flakes easily with a fork. 6 7 TIP: You can substitute cod, pollock, rainbow trout or striped bass for the catfish.

PECAN BUTTER CATFISH

Steps:

• 1. Mix the flour, salt, red pepper and lemon rind together.
• 2. Roll catfish filets in mixture and coat well on both sides.
• 3. In a skillet, over medium heat, melt 1/4 cup butter and cook the catfish until lightly brown on each side.
• 4. Spray 8x12 inch casserole dish with cooking spray and place filets in dish.
• 5. Mix 1/4 cup melted butter, lemon juice, and worcestershire sauce together. Spread over the filets. Sprinkle pecans on top.
• 6. Bake at 350 degrees for 12 minutes or until fish flakes easily with a fork.

CATFISH WITH PECAN BROWN BUTTER

Steps:

• Melt 2 tablespoons of the butter in a large skillet. Season the catfish fillets with salt and pepper and the cayenne. Coat the catfish fillets lightly with flour, then add them to the skillet and cook over moderately high heat, turning once, until golden brown on both sides and cooked though, about 10 minutes. Transfer the catfish fillets to a platter; tent with foil and keep warm.
• Melt the remaining 4 tablespoons of butter in the skillet. Add the pecans and cook over moderately high heat, until the pecans and butter are browned and fragrant, about 3 minutes. Stir in the lemon zest and juice and season with salt. Spoon the pecan butter over the catfish fillets and serve immediately with lemon wedges.

PECAN CRUSTED CATFISH

Steps:

• Preheat oven to 400 degrees.
• Spread oil on a foil lined baking sheet.
• Whip the eggs in a shallow bowl.
• Combine the salt, pepper, pecan meal and cayenne (optional) in another shallow bowl.
• Dredge the catfish in the egg, allowing the excess to drip off. Dredge the catfish in the pecan meal mixture and lay it on the baking sheet.
• Bake the catfish for 10-12 minutes. Serve hot.

PALACE CAFE CATFISH PECAN WITH MEUNIERE SAUCE

Steps:

• To make the catfish: Preheat the oven to 450F and coat a frying pan lightly with olive oil.
• Trim all fat from fillets.
• Grind the roasted pecans and breadcrumbs in the container of a food processor or blender until fine.
• Pour into a pie pan.
• Add salt and pepper to flour; place into another pie pan.
• Beat the eggs and milk together.
• Season the fish with seafood seasoning, dredge in flour, dip in egg mixture and coat with pecan/bread crumb mixture.
• Place into prepared pan and cook over medium heat until golden; place in oven for five minutes to finish.
• To make the sauce: Cook fish stock, lemon juice, Worcestershire sauce and pepper sauce in a medium saucepan; add cream and cook to reduce for about two minutes.
• Remove from heat and whisk in butter.
• Serve over the cooked fish and garnish with roasted whole pecans.

PECAN-CRUSTED CATFISH

Steps:

• For sauce:
• Combine wine, fresh lemon juice, Worcestershire sauce and garlic in small nonaluminum saucepan. Boil until liquid is reduced to 1/2 cup, about 8 minutes. Add cream. Boil until sauce thickens slightly, about 5 minutes. Reduce heat to low. Whisk in butter 1 tablespoon at a time. Season sauce to taste with salt and pepper. Strain sauce into small bowl. Return sauce to pan.
• Meanwhile, prepare fish:
• Preheat oven to 400°F. Place flour on large plate. Whisk milk and egg in shallow bowl to blend. Sprinkle catfish fillets with salt and pepper. Lightly coat catfish fillets in flour. Dip into milk mixture. Coat 1 side of fish with pecans. Lightly coat second side with flour.
• Heat 1/2 tablespoon oil in large skillet over medium-high heat. Add 2 fish fillets to skillet, nut side down, and cook until nuts begin to brown, about 2 minutes. Turn fish over; cook 1 minute. Using metal spatula, transfer fish, nut side up, to rimmed baking sheet. Repeat with remaining fish and 1/2 tablespoon oil. Bake until opaque in center, about 10 minutes.
• Transfer catfish fillets to plates. Serve catfish with sauce.

CATFISH AND OKRA WITH PECAN BUTTER SAUCE

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 500°F.
• Toss okra and tomatoes with oil, salt, and pepper in a bowl. Spread in a large shallow baking pan and roast in lower third of oven until tomato skins begin to burst, about 10 minutes.
• Meanwhile, pat fillets dry and arrange in another large shallow baking pan. Sprinkle both sides with 1 1/2 teaspoons (total) Old Bay seasoning.
• When tomato skins begin to burst, add corn to vegetables in lower third of oven and put fish in upper third of oven. Roast fish and vegetables until fish is just cooked through, about 10 minutes.
• While fish roasts, melt butter in a 10-inch heavy skillet over moderate heat, then add pecans and remaining 1/2 teaspoon Old Bay seasoning. Cook, stirring occasionally, until nuts are golden and butter is deep golden, about 3 minutes. Remove from heat and stir in lemon juice. Serve fish over vegetables and top with sauce.