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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 (30 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

3 Reviews for Cajun Pecan-Crusted Catfish

11/04/2014
Anonymous

I tired this and found it somewhat bland. I increased the spices and it still had no je ne sais quoi. It needed something. What, I don't know. In all fairness, I made my own buttermilk since it only called for 1/2 a cup which I had to half since I was only cooking 2 fillets. It seemed such a waste to buy a whole container of buttermilk, to use so little and then have it go bad in my refrigerator. I would not recommend this recipe unless you can change it in some way, which, of course, would make this an entirely different recipe.

Comments
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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