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Cajun Pecan Crusted Catfish with Creole Tartar Sauce

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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:

6 catfish fillets ( about 2 lbs.)
1 tbs. Cajun seasoning
1 cup pecan halves, coarsely ground
1/2 tsp. salt
1 cup yellow cornmeal
1 cup buttermilk
2 eggs
1 tsp. Tabasco
1/2 cup flour

Season catfish with Cajun seasoning and set aside. Place pecans in a food processor and pulse until coarsely ground.

Whisk together the buttermilk, eggs, and Tabasco in a shallow pan. In a separate shallow pan, stir together the flour, cornmeal, pecans, salt, and Tabasco.

Dip each fillet into the buttermilk mixture and then into the cornmeal mixture, coating well. Place on a greased baking pan and bake in a preheated 350 degree oven for about 20 to 25 minutes. Out of this world!

Serve with lemon wedges and Creole Tartar Sauce. (recipe below)

Creole Tartar Sauce
1 cup light mayo
1 tbs. Creole mustard
1 tbsp. each, green onions and fresh parsley, chopped
1 tsp. minced garlic
1 tbs. sweet pickle relish
Salt to taste
1/4 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper
Few shakes Tabasco

Combine all ingredients in bowl and chill.

Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

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