Cajun Pecan-crusted Catfish

Name: Cajun Pecan-crusted Catfish
Prep time: 47 min
Cook time: 47 min
Total time: 47 min
Yield: 40
Cuisine: Cajun, Creole
Ingredients: 454 grams catfish fillets, about 1 inch thick, cut into 4 servings; 1 teaspoons chili powder; 473 milliliters cornflakes; 0 teaspoons garlic salt; 0 teaspoons hot sauce, such as Tabasco, or 1/8 tsp cayenne pepper, or to taste; 118 milliliters nonfat buttermilk; 1 teaspoons dried oregano; 118 milliliters pecan pieces

The recipe Cajun Pecan-crusted Catfish is ready in approximately 47 minutes and is definitely a tremendous pescatarian option for lovers of Creole food. This recipe makes 40 servings with 26 calories, 2g of protein, and 1g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. Head to the store and pick up catfish fillets, chili powder, garlic salt, and a few other things to make it today.

Instructions

Preheat oven to 375F. 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.

Ingredients you will need

Ground Cayenne Pepper

Garlic Salt

Buttermilk

Corn Flakes

Hot Sauce

Oregano

Equipment you will use

Food Processor

Baking Sheet

Aluminum Foil

Oven

Transfer to a large plate. Pulse pecans in the food processor until coarsely chopped; mix the 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.

Ingredients you will need

Corn Flakes

Catfish Fillets

Buttermilk

Pecans

Nuts

Dip

Equipment you will use

Food Processor

Rolling Pin

Knife

Transfer to the prepared baking sheet.

Equipment you will use

Baking Sheet

Bake the catfish for 25 minutes, or until it flakes easily with a fork.

Ingredients you will need

Catfish

Equipment you will use

Oven

Serve immediately.

Equipment

Ingredients

Servings:

454grams

catfish fillets, about 1 inch thick, cut into 4 servings 1teaspoons

chili powder 473milliliters

cornflakes 0teaspoons

garlic salt 0teaspoons

hot sauce, such as Tabasco, or 1/8 tsp cayenne pepper, or to taste 118milliliters

nonfat buttermilk 1teaspoons

dried oregano 118milliliters

pecan pieces

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Catfish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Ziobaffan Organic Pinot Grigio with a 4.6 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.