Pecan Crusted Dijon Baked Catfish
Elevate your seafood dinner with this Pecan-Crusted Dijon Baked Catfish, a dish that balances crunch, flavor, and simplicity. Tender catfish fillets are coated in a tangy Dijon mustard and mayonnaise mixture, then encrusted with a blend of finely chopped pecans and panko breadcrumbs for a golden, nutty crust that’s irresistibly crisp. Seasoned with garlic powder and paprika for a subtle spicy kick, this baked dish is as flavorful as it is wholesome, with less guilt and grease than frying. Ready in just 35 minutes, it’s a perfect main course for busy weeknights or sophisticated evenings alike. Garnish with fresh lemon wedges to enhance the zing and serve alongside your favorite vegetables or a light salad for a balanced, restaurant-quality meal. Enjoy this easy, nutritious recipe that’s sure to become a family favorite!
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Ingredients
- 4 pieces catfish fillets
- 1 cup pecans
- 1 cup panko breadcrumbs
- 3 tablespoons Dijon mustard
- 2 tablespoons mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 piece lemon
- 1 as needed cooking spray
Directions
Step 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Step 2
In a food processor or with a sharp knife, finely chop the pecans until they resemble coarse crumbs. Transfer to a bowl and mix with the panko breadcrumbs.
Step 3
In a separate small bowl, whisk together Dijon mustard, mayonnaise, garlic powder, paprika, salt, and black pepper to create a smooth paste.
Step 4
Pat the catfish fillets dry with a paper towel. Use a spatula or brush to coat the top side of each fillet with the Dijon-mustard mixture.
Step 5
Dip the coated side of each fillet into the pecan-panko mixture, pressing down gently to ensure the crust adheres evenly. Place the fillets, crust side up, on the prepared baking sheet.
Step 6
Spray the crust lightly with cooking spray to help it crisp up during baking.
Step 7
Bake in the preheated oven for 18-20 minutes, or until the fish flakes easily with a fork and the crust is golden brown.
Step 8
While the fish bakes, cut the lemon into wedges for serving.
Step 9
Remove the catfish from the oven and let it rest for a few minutes. Serve hot with lemon wedges on the side.
Nutrition Facts
| Serving size | (696.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1655.9 |
| Total Fat 117.1g | 0% |
| Saturated Fat 11.5g | 0% |
| Polyunsaturated Fat 21.7g | |
| Cholesterol 310mg | 0% |
| Sodium 4009.4mg | 0% |
| Total Carbohydrate 68.8g | 0% |
| Dietary Fiber 14.4g | 0% |
| Total Sugars 9.3g | |
| Protein 91.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 158.3mg | 0% |
| Iron 7.2mg | 0% |
| Potassium 1782.5mg | 0% |
Source of Calories