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Cajun Pecan-Crusted Catfish

  • 15 m
  • 40 m
Victoria Abbott Riccardi
“Crunchy, battered catfish fillets have jumped out of the Louisiana backwaters to become a national favorite, thanks in large part to the Cajun cooking craze that started in the '80s. Here, the fillets are coated in a spicy mélange of cornflakes and pecans and baked for a traditional yet surprisingly healthy take on this bayou favorite.”


    • ½ cup nonfat buttermilk
    • ¼ teaspoon hot sauce, such as Tabasco, or ⅛ teaspoon cayenne pepper, or to taste
    • ½ teaspoon dried oregano
    • ½ teaspoon chili powder
    • ¼ teaspoon garlic salt
    • 2 cups cornflakes
    • ½ cup pecan pieces
    • 1 pound catfish fillets, about 1 inch thick, cut into 4 portions


  • 1 Preheat oven to 375°F. Line a baking sheet with foil.
  • 2 Blend buttermilk, hot sauce (or cayenne), oregano, chili powder and garlic salt in a shallow dish. Pulse cornflakes in a food processor until coarse crumbs form. Transfer to a large plate. Pulse pecans in the food processor until coarsely chopped; mix the pecans with the cornflake crumbs. (Alternatively, place cornflakes in a sealable bag and crush with a rolling pin; chop nuts with a knife.)
  • 3 Dip each catfish fillet in the buttermilk mixture, then dredge in the cornflake mixture, coating both sides. Transfer to the prepared baking sheet.
  • 4 Bake the catfish for 25 minutes, or until it flakes easily with a fork. Serve immediately.
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