Catfish Pecan Meunière


6 Servings


6 5 to 7 oz Catfish Fillets
3 C Roasted Pecans
2 C Seasoned Flour
3 Eggs
1/2 C Milk
6 T Creole Seasoning
2 oz Oil Blend


  • Trim fat and any rough edges off the catfish fillets.
  • Lightly season with Creole seasonings and place in refrigerator.
  • Purée 2 1/2 cups of pecans and bread crumbs in Cuisinart or blender.
  • Place in a shallow pan or plate and set aside.
  • In a medium bowl, make an egg wash by combining 3 eggs and 1/2 cup of milk.
  • Place seasoned flour in a separate shallow pan or plate.
  • Set up breading station on a table or counter top.
  • Bread fillets by first coating them with the seasoned flour and then placing each in the egg wash.
  • Press each fillet into the pecan-bread crumb mixture.
  • Make sure the entire fillet is well-coated with the mixture. (Refrigerate if unable to fry immediately)
  • Cover the bottom of the large skillet or sauté pan with the oil blend and heat.
  • Gently place fish into the hot oil.
  • Cook until lightly brown, turn fillet and repeat.
  • If the fish is not completely cooked all the way through, place the fillet in a shallow baking pan and cook for an additional 5 to 8 minutes in oven at 450 degrees.
  • 605 Canal Street, New Orleans, LA, 70130