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:
- Line your pan with foil or parchment for easy clean up.
- Carefully drain filets then season.
- Chop the pecans finely to help the coating adhere to the fish.
- Add a sprinkle of paprika for added color.
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Frequently asked questions
Catfish should be cooked to 145 degrees as measured by a food thermometer.
In this recipe, it is preferable to bake the fish uncovered to keep the filets from becoming soggy.
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Recipe
Baked Catfish Filets
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
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
- Line your pan with foil or parchment for easy clean up.
- Carefully drain filets then season.
- Chop the pecans finely to help the coating adhere to the fish.
- Add a sprinkle of paprika for added color.
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