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Pecan And Bran Crusted Catfish

2 md Shallots or 4 green onions
2 Garlic cloves
2 tb Teriyaki marinade and sauce
2 tb Chopped fresh basil or 1 t Dried, crumbled
1 tb Chopped fresh cilantro
1 ts Minced fresh ginger
6 6 oz catfish fillets

3 1/4 c Bran flakes
1 c Pecans (about 3 1/2 ounces
1 c Fresh egg-bread bread crumbs
1 tb Ground pepper
x Salt, to taste
All purpose flour
3 Eggs, beaten to blend

Cooking Medium:
6 tb Butter
6 tb Olive oil

1 Shallot or 2 green onions
2 tb Chopped fresh basil
1 tb Chopped fresh cilantro

Combine first 6 ingredients in small bowl. Place fish in glass baking dish. Spoon marinade mixture over both sides of fish. Cover and refrigerate 2 hours.

Finely grind bran flakes in processor. Add pecans and process until finely ground. Transfer to large bowl. Mix in breadcrumbs and pepper. Season with salt. Place flour in second large bowl. Pour eggs into third large bowl. Remove fish from marinade. Coat fish with flour; shake off excess. Dip fish into eggs and then coat with breadcrumb mixture, pressing to adhere.

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