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Oven-Fried Pecan Catfish
8 fluid ounces dijon mustard
6 fluid ounces milk
14 ounces ground pecans
12 U.S. farm-raised catfish fillets
Mix the Dijon mustard and milk in a shallow dish. Spread the pecans out on a piece of parchment paper.
Dip each fillet into the mustard mixture, then roll in the ground pecans. Coat each fillet thoroughly, shaking off any excess. Place the fillets on a lightly oiled baking sheet.
Bake at 450°F (230°C) until the catfish flakes easily when tested with a fork, approximately 10 to 12 minutes.