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Cajun Pecan-Crusted Catfish

February/March 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 3.2 (28 votes)

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 melange of cornflakes and pecans and baked for a traditional yet surprisingly healthy take on this bayou favorite.


Cajun Pecan-Crusted Catfish Recipe

2 Reviews for Cajun Pecan-Crusted Catfish

03/09/2012
Anonymous

delicious, I would use more spices and less buttermilk, but this is definitely a keeper.

Comments
03/09/2012
Anonymous

delicious. i would use more spices and less buttermilk in dip but i love catfish and this is a keeper

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