This Cajun Pecan-Crusted Catfish Fillet recipe is a delightful twist on classic Southern cuisine. The mild, flaky catfish (сом, in Bulgarian) is coated with a flavorful mix of Cajun spices and crushed pecans, then pan-fried or baked until crispy. If pecans aren’t available, you can easily substitute them with almonds, walnuts, or sunflower seeds for an equally delicious result.
Preparation Time
- Prep time: 25 minutes
- Cook time: 25 minutes
- Total time: 50 minutes
Ingredients (for four people)
- 4 catfish fillets, deboned
- 1 cup pecans, finely chopped (or substitute with almonds, walnuts, or sunflower seeds)
- 1/2 cup breadcrumbs (panko or regular)
- 2 teaspoons Cajun seasoning
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 egg, beaten
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil (for frying) or nonstick spray (if baking)
- Lemon wedges for serving
- Fresh parsley for garnish (optional)
1 tablespoon is circa 15 ml, and a teaspoon is circa 5 ml.
Preparation Method
Step 1: Prepare the Coating
Mix the finely chopped pecans (or substitute), breadcrumbs, Cajun seasoning, paprika, garlic powder, onion powder, salt, and pepper in a shallow dish.
Step 2: Prepare the Fish
Pat the catfish fillets dry with a paper towel. In a separate bowl, whisk together the beaten egg and Dijon mustard. Dip each fillet into the egg mixture, ensuring both sides are coated, then dredge the fillets in the pecan mixture, pressing gently to ensure an even coating.
Step 3: Pan-Fry or Bake the Fish
- Pan-Frying: Heat the olive oil in a large skillet over medium heat. Add the catfish fillets and cook for 3-4 minutes per side until the crust is golden brown and the fish flakes easily with a fork.
- Baking: Preheat the oven to 400°F (200°C). Place the coated fillets on a baking sheet lined with parchment paper and lightly spray them with nonstick spray. Bake for 12-15 minutes or until the fish is cooked and the crust crispy.
Step 4: Serve
Serve the Cajun pecan-crusted catfish with lemon wedges on the side for squeezing, and garnish with fresh parsley if desired.
Tips and Tricks
- Nut Substitutes: If you don’t have pecans, try almonds, walnuts, or sunflower seeds for a similar crunchy texture and flavor.
- Spice Level: Adjust the heat by adding more Cajun seasoning or a pinch of cayenne pepper to the breadcrumb mixture.
- Make it Healthier: Baking the fillets instead of frying them will produce a lighter but crispy dish.
Serving Suggestions
- Rice Pilaf: Serve the catfish with a side of rice pilaf to balance the flavors.
- Roasted Vegetables: A mix of roasted bell peppers, zucchini, and sweet potatoes would perfectly accompany.
- Coleslaw: A fresh, crunchy coleslaw with a tangy dressing pair well with the fish’s rich and spicy flavors.
Wine Pairing
- General Wine Siggestion: A chilled Sauvignon Blanc or Pinot Grigio will complement the dish’s spice and crunch.
- Bulgarian Wine: A Tamianka or a crisp Riesling from Bulgaria would pair beautifully with the flavors of this Cajun dish.
Nutritional Information (Per Serving)
- Calories: 450 kcal
- Protein: 35g
- Fat: 30g
- Carbohydrates: 12g
- Fiber: 4g
- Sugar: 1g
- Cholesterol: 95 mg
- Sodium: 600 mg
Dietary Modifications
- Gluten-Free: Use gluten-free breadcrumbs and ensure all seasonings are gluten-free.
- Dairy-Free: This recipe is naturally dairy-free.
- Nut-Free: Substitute the pecans with crushed sunflower or toasted pumpkin seeds for a nut-free version.
About the Cajun Pecan-Crusted Catfish Fillet
This Cajun Pecan-Crusted Catfish Fillet is a delicious Southern-inspired dish that blends the mild flavor of catfish with the crunchy texture of pecans (or nut substitutes). The Cajun spices add a flavorful kick, making it a bold and satisfying meal for fish lovers.
Cultural Context
Catfish is a staple in Southern American cuisine, particularly in Louisiana, where it is often prepared with bold spices like Cajun seasoning. Pecans, native to the Southern US, are a common ingredient in both savory and sweet dishes. This recipe combines the South’s traditional flavors, combining the crunchy nuttiness of pecans (or other nuts) with the warmth of Cajun spices, resulting in a flavorful, crispy fish dish. If you’re in Bulgaria, where catfish (in Bulgarian – сом) is a popular freshwater fish, this recipe can easily be adapted using local ingredients, combining cultures in one delicious meal.
