Pecan-crusted catfish dish hits the spot | Food | djournal.com - Northeast Mississippi Daily Journal

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I went home and immediately made that recipe for supper, and have probably made it twice since then. It's delicious.

Sheryl Blackburn's Parmesan Catfish recipe

1 tablespoon milk

1 egg, beaten

3/4 cup grated Parmesan cheese

1/4 cup all-purpose flour

1/4 teaspoon salt

1/2 teaspoon pepper

1 teaspoon paprika

6 to 8 catfish fillets

1/2 stick butter, melted

1/4 cup sliced almonds, crushed

Combine milk and egg in a shallow dish. Combine cheese, flour, salt, pepper and paprika in another shallow dish. Dip the catfish fillets into the egg mixture, then into the Parmesan mixture. Place fillets in one layer in a greased baking dish.

The catfish may be held refrigerated at this point for several hours. When ready to cook, drizzle the melted butter over the fish and top with the almonds. Bake at 325 degrees for 40 to 50 minutes or until the fillets and almonds are crisp and golden.

And then a few days ago, my co-worker Dennis Seid posted a picture of a pecan-crusted catfish dinner he made. My husband, Charlie, suggested we make it one night for supper.

Dennis didn't really have a recipe ... he just seasoned his catfish and coated it in chopped pecans. So I went searching for a recipe online, and couldn't find one to my satisfaction.

So, combining Dennis' suggestions and some ideas picked up online, I created my own version of a pecan-crusted catfish.

Oh my, this was good. The fish was seasoned just right for our tastes and cooked perfectly. We served it over a wild rice blend with green peas on the side.

PECAN-CRUSTED CATFISH

2 large catfish fillets

Lemon pepper

Tony Chachere's Creole seasoning

2 tablespoons Dijon mustard

1/4 cup pecans, finely chopped

2 tablespoons butter, melted

Lemon wedges

Place catfish fillets in a greased glass baking dish. Sprinkle fillets with lemon pepper seasoning. Dust with Tony Chachere's to taste. Brush a tablespoon of Dijon mustard over each catfish fillet. Press finely chopped pecans onto the mustard-coated fish. Drizzle fillets with melted butter.

Bake fish at 400 degrees for 15 minutes or until fish flakes easily. If desired, run the fish under the oven broiler for a few minutes to toast the pecans. Squeeze lemon wedges over fish before serving.

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Pecan-crusted catfish dish hits the spot | Food | djournal.com - Northeast Mississippi Daily Journal
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