So I’ve had some leftover catfish filets in the freezer for a while now and decided to use it up on this recipe. I’m fairly certain I found this in a Cooking Light magazine a while back but I couldn’t find it online.
(note: this picture is not mine – the source can be located here)
- 1 large egg white
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
- ¼ teaspoon garlic salt
- ¼ teaspoon chili powder
- 1/8 teaspoon ground red pepper
- ½ cup dry breadcrumbs
- 1/3 cup pecan meal*
- 4 (6-ounce) catfish filets
- Cooking spray
- 4 lemon wedges
* note: I couldn’t find pecan meal so I did some research and it turns out that it’s really just finely chopped up pecans. I pulsed some pecan pieces in my food processor until they looked small and similar to whole wheat flour. Make sure you don’t over process or you’ll end up with pecan butter (i.e. peanut butter made out of pecans)
- Preheat oven to 425 degrees.
- Combine first 6 ingredients in a shallow dish; stir well.
- Combine breadcrumbs and pecan meal in another shallow dish.
- Pat fish dry.
- Dip fish in egg mixture and dredge in breadcrumb mixture, pressing firmly to coat.
- Spray fish with cooking spray.
- Place fish on a baking sheet coated with cooking spray. Bake at 425 degrees for 20 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges.
- I had everything I needed on hand except the lemon which made this dish quick and easy. Oh… and it’s also really, really yummy.
- I served this with some steamed broccoli and both my husband and I really enjoyed it. This will definitely be served again at my house.
You can view all of the recipes I’ve posted by clicking here.