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Cajun Pecan Crusted Catfish

Cayenne Pepper Pecan Crusted with Cornflakes

Cajun Pecan Crusted Catfish

Ingredients

  • 1/2 cup nonfat buttermilk
  • 1/4 teaspoon hot sauce, such as Tabasco, or 1/8 teaspoon cayenne pepper, or to taste
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic salt
  • 2 cups cornflakes
  • 1/2 cup Holiday Fried Pecan crumbled
  • 1 pound catfish fillets, about 1 inch thick, cut into 4 portions
  • Preparation

  • Preheat oven to 375°F. Line a baking sheet with foil.
  • Blend buttermilk, hot sauce (or cayenne), oregano, chili powder and garlic salt in a shallow dish. Pulse cornflakes in a food processor until coarse crumbs form. Transfer to a large plate. Pulse pecans in the food processor until coarsely chopped; mix the Holiday Fried Pecans with the cornflake crumbs. (Alternatively, place cornflakes in a sealable bag and crush with a rolling pin; chop nuts with a knife.)
  • Dip each catfish fillet in the buttermilk mixture, then dredge in the cornflake mixture, coating both sides. Transfer to the prepared baking sheet.
  • Bake the catfish for 25 minutes, or until it flakes easily with a fork. Serve immediately.

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