Recipe Review: Pecan-Crusted Catfish

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)

Pecan-Crusted Catfish

Serves:  4


  • 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)


  1. Preheat oven to 425 degrees.
  2. Combine first 6 ingredients in a shallow dish; stir well.
  3. Combine breadcrumbs and pecan meal in another shallow dish.
  4. Pat fish dry.
  5. Dip fish in egg mixture and dredge in breadcrumb mixture, pressing firmly to coat.
  6. Spray fish with cooking spray.
  7. 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.

Recipe Review: Salmon Croquettes

Do you have one of those recipes that you remember from your childhood?  You know, the one your mom would make and you always loved but yet you’ve never learned how to make it yourself?  That’s what salmon croquettes are for me.  We had them growing up on a fairly regular basis.  I’ve always loved them, but I’ve never learned to make them.  Therefore now, in my adult years, I crave them but the only way I ever get them is if I beg my mom to cook them for me.  Fortunately, she’s a nice mom and she does!

I actually detest salmon but when it’s cooked in croquette form, it’s DELISH!  This recipe couldn’t be any easier either. 


Salmon Croquettes

Serves: 3-4 (we made a double batch and it made 7 croquettes)


  • 1 large can salmon, chilled (remove spine and smaller bones)
  • 3 Tablespoons finely chopped onion
  • 1 egg
  • Salt and pepper to taste (our family believes that lots of pepper is the key!)
  • Cracker meal
  • Oil for cooking (vegetable, canola, etc)


  1. Mix salmon and onion loosely with spoon.
  2. Add egg, salt and pepper and stir until just combined.  Do not over mix. 
  3. Chill mixture in refrigerator for 30 minutes.
  4. Form into patties (like a hamburger) and roll in cracker crumbs.
  5. Heat approximately 1” of oil and cook patties until they’re golden brown. 
  6. Serve!  (Our family likes ours with either ketchup or tartar sauce). 


  • Occasionally you might need 2 eggs instead of one.  If the patties aren’t sticking together, add another egg and try again.  When we made these for the Food Challenge we doubled the recipe and used 2 cans of salmon and 3 eggs. 
  • The eggs and the chilling process are the key to getting these babies to hold together better. 
  • Note:  This is a family recipe out of a cookbook my mom has had for several decades.  The picture, however, is from here

You can view all of the recipes I’ve posted by clicking here.

Recipe Review: Pesto Tuna Salad with Sun-Dried Tomatoes

I’m about to share a life changing recipe with you.  Are you ready?  I’m totally giving away a secret weapon here.  This is one of my go-to recipes whenever I’m asked to bring something to a potluck or cater an event.  It’s always a hit and people are always tripping over themselves to ask me about the recipe.  I can’t take any credit for the recipe itself though, I totally didn’t come up with it.  I was just lucky enough to stumble across it one day and make it.  So I’m giving mad props to the girl who was inspired enough to come up with this recipe and can’t thank her enough for sharing.  You can find the original source of the recipe here.

Pesto Tuna Salad with Sun-Dried Tomatoes


  • 1 6-oz can water packed tuna
  • ¼ cup prepared basil pesto sauce (usually found in your grocers refrigerated section)
  • 6 oil-packed sun dried tomatoes (these usually come julienned or in ‘strip form’)
  • 2 tablespoons mayonnaise
  • 2 tablespoons parmesan cheese (we prefer the ‘powdered’ kind versus the grated kind in this recipe)
  • 4 slices white bread or lettuce


In a bowl, mix the tuna, pesto, sun-dried tomatoes, mayonnaise, and Parmesan cheese. Cover, and refrigerate until ready to serve.  Serve on toasted white bread or rolled in washed lettuce leaves.


I typically pulse the sun-dried tomatoes in my food processor.  It’s hard to cut the slippery little buggers on a cutting board with a knife.  So, if you have one I highly suggest this method.

We usually make a large batch (last time I made this I multiplied everything by 10!) – it stays good for several days so if you have leftovers you’ve got lunches covered for a few days!  Yum!!!

(note:  it appears that in this photo she’s topped it with a few fresh basil leaves and either some fresh tomato slices or some roasted red bell peppers)

I’ve linked this recipe up here:

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