Baked Catfish Filets

Easy and delicious baked catfish filets with a tasty pecan coating! Perfect for weeknight meals or a special occasion and ready in 30 minutes!

This recipe originally published January 2014. Now updated with new images, expert tips and recipe ideas.

This low carb pecan baked catfish is one of those recipes that tastes decadent, yet it's packed with lots of nutrients. You could experiment with using other nuts such as almonds or macadamia nuts in place of the pecans for variety. The pinch of rosemary gives this recipe a delicious, "gourmet" flavor. I added a side of slaw to round out the meal and keep it low carb.

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Why this recipe works:

• Chopped pecans make a flavorful low carb batter.
• A touch of rosemary helps expand the flavor.
• Bakes in the oven so you can work on the rest of your meal.

The main ingredients

• Catfish- choose filets rather than whole fish. You may also use any other mild flavored fish for this recipe.
• Egg-lightly beaten
• Pecans-we are using chopped pecans. If you prefer, you may use sliced almonds or chopped macadamia nuts.
• Rosemary- this is optional but the added flavor makes this recipe a cut above.

Expert Tips:

1. Line your pan with foil or parchment for easy clean up.
2. Carefully drain filets then season.
3. Chop the pecans finely to help the coating adhere to the fish.
4. Add a sprinkle of paprika for added color.

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Frequently asked questions

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Recipe

Baked Catfish Filets

Catfish coated in pecans makes a delicious low carb entree.

4.20 from 45 votes

Print Pin Rate

Course: Main Course

Cuisine: American, Mediterranean

Diet: Diabetic, Low Salt

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 3

Calories: 282kcal

Author: Easyhealth Living

Ingredients

• ▢ 1 pound catfish fillets (about 3 medium)
• ▢ 1 egg , beaten
• ▢ salt
• ▢ ground pepper
• ▢ garlic powder
• ▢ rosemary, ground
• ▢ 1 cup pecans , chopped
• ▢ paprika
• ▢ lemon wedges

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Instructions

• Preheat oven to 400 degrees.
• Line a baking sheet with foil and coat with non-stick spray.
• Dip fillets in egg to coat. Drain then place on wax paper.
• Sprinkle catfish fillets with salt, pepper, garlic powder and a pinch of rosemary.
• Place chopped pecans on a plate and press fillet firmly into pecans. Turn fillet to coat opposite side.
• Place fillet on baking sheet and sprinkle with paprika for added color.
• Repeat with remaining fillets.
• Bake for 20-30 minutes or until fish flakes easily with a fork.
• Serve with lemon wedges.

Notes

Expert Tips

1. Line your pan with foil or parchment for easy clean up.
2. Carefully drain filets then season.
3. Chop the pecans finely to help the coating adhere to the fish.
4. Add a sprinkle of paprika for added color.

 

Nutrition Facts

Baked Catfish Filets

Serving Size

 

1 filet

Amount per Serving

Calories

 

282

Calories from Fat 234

% Daily Value*

Fat

 

26

g

40

%

Saturated Fat

 

2

g

10

%

Cholesterol

 

70

mg

23

%

Sodium

 

48

mg

2

%

Potassium

 

241

mg

7

%

Carbohydrates

 

4

g

1

%

Fiber

 

3

g

12

%

Sugar

 

1

g

1

%

Protein

 

9

g

18

%

Vitamin A

 

100

IU

2

%

Vitamin C

 

0.3

mg

0

%

Calcium

 

31

mg

3

%

Iron

 

1.2

mg

7

%

* Percent Daily Values are based on a 2000 calorie diet.

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