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This recipe originally appeared in Celebrate Pecan Month With Sweet and Savory Dishes.
Pecan Crusted Catfish with Maple Orange Dressing
Lehman’s
Ingredients
- Vegetable oil, for frying
- 1 1/3 to 2 pounds catfish filets
- Salt and freshly ground black pepper
- 1 cup all-purpose flour
- 2 eggs, beaten well, with a splash of milk
- 1 cup Italian seasoned bread crumbs
- 1 cup pecans, finely chopped
- 1/2 teaspoon nutmeg, freshly grated or ground
- 1 orange, zested (juice is used in dressing)
- Dressing – I serve it on the side so family and friends can put on the amount they choose
- 1/4 cup maple syrup
- 1/4 cup favorite barbecue sauce
- 1 navel orange, juiced
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- Your family’s favorite green salad ingredients
Instructions
- Using a paper towel, blot fish filets dry.
- Season catfish with salt and pepper.
- Set out 3 shallow dishes. Place flour in 1 dish, eggs beaten with water or milk in a second. In the third dish, combine bread crumbs with ground pecans, nutmeg and orange zest.
- Coat filets in batches in flour, then egg, then bread crumb mixture.
- Fry filets in small batches 6 to 7 minutes.
- Drain catfish on paper towels.
- Combine maple syrup, barbecue sauce and orange juice in a bowl.
- Whisk in oil and season with salt and pepper.
- Combine green salad ingredients in a large salad bowl and serve along with fish (dressing on the side.)
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