Pecan Catfish

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30 minutes 4 Servings Print RecipeEmail Recipe


1⁄4cupdijon-style mustard
1⁄4cupsour cream
1⁄2cupgreen onions (finely chopped)
1cuppecans (finely ground)
4 catfish fillets (skinned - about 6 ounces each)


Oven Temperature: 500F.

In a large, shallow bowl, mix together the mustard, sour cream, milk and green onions. Dip the catfish fillets in the mustard mixture: the mixture is a little thick, so you may need to spread some on any bare spots. Carefully dredge the fillets in the ground pecans.

Place the catfish fillets on a greased baking sheet and bake at 500F until fish is opaque but still juicy, 8-10 minutes.

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