Pecan Crusted Catfish Makeover Recipes

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.

Steps:

• Heat oven to 450°F. Spray 15x10-inch pan with sides with cooking spray. In large resealable plastic food-storage bag, place cornflake crumbs, pecans, salt, paprika, garlic powder and red pepper; shake to mix well.
• In shallow dish, beat egg whites slightly with fork. Dip fish into egg whites; place in bag. Seal bag and shake until fish is evenly coated. Place in pan.
• Bake 15 to 20 minutes or until fish flakes easily with fork.

Steps:

• In a shallow bowl, combine the mustard, milk and dill. Place pecans in another shallow bowl. Dip fillets in mustard mixture and then in pecans. Place on a baking sheet coated with cooking spray. , Bake at 425° until fish flakes easily with a fork, 10-12 minutes.

Steps:

• Heat oven to 450. Line a rimmed baking pan with nonstick foil.
• Finely chop pecans, either by hand or in a food processor. Spread on a sheet of waxed paper. Put honey mustard in a small bowl and mix with 2 t water.
• Brush one side of fillets with honey mustard mixture, then press in chopped pecans. Place on baking pan.
• Bake 10 to 14 minutes or until fish is cooked through and pecans are toasted.

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.

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.)

Steps:

• Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large resealable food-storage plastic bag, mix corn flake crumbs, pecans, paprika, garlic powder and ground red pepper.
• In shallow dish or pie plate, beat egg white slightly with fork. Dip fish into egg white, then place in bag. Seal bag and shake until evenly coated. Place in pan.
• Bake 15 to 20 minutes or until fish flakes easily with fork.

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.

Steps:

• Preheat oven to 475.
• Spray baking pan with Pam or equivalent.
• Grind pecans in blender. Do not blend too long or you'll have powder.
• In a small bowl, combine melted butter, breadcrumbs, and pecans.
• Salt and pepper both side of fillets.
• Place rounded side up on baking pan.
• Rub 1 T of mustard on top of each fillet.
• Pat crumb mixture onto top of fillet, pressing it firmly over the mustard.
• Right before baking, spray each fillet lightly with Pam.
• Bake for 13-15 minutes or until fish flakes easily.

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.

Steps:

• Preheat oven to 450 degrees. Grind pecans in a food processor with on-off pulses, leaving some larger pieces intact and some of the pecans almost a powder. Spread on a plate, and set aside.
• Mix flour with salt, pepper, and cayenne to taste. Spread out on a plate. Whisk together egg and milk in a shallow bowl.
• Rinse fish, and pat dry. Coat with seasoned flour, shaking off excess. Dip in egg mixture, letting excess drip off. Firmly press on pecans, coating fish completely.
• Arrange fillets on a baking sheet, being careful not to overlap. Place in oven, and bake for 15 minutes.
• While fish is baking, wash greens, allowing a little moisture to cling to leaves. Tear into medium-size pieces, and place in a large pot. Sprinkle with salt, cover, and cook over medium heat, stirring occasionally, for 3 to 5 minutes, or until greens are wilted and bright green. Season to taste with lemon juice and black pepper.
• Place a serving of greens on each of eight plates, and lay a fish fillet on top. Spoon a few tablespoons of chutney on each fillet, and serve immediately.