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Pecan-crusted catfish

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Ingredients for 4 servings:

  • 4 tbsp mustard (Dijon mustard)
  • 4 tbsp sour cream
  • 2 tbsp milk
  • 4 spring onions
  • 100 g nuts (pecans), finely ground
  • 4 ports. Fish fillet(s), (catfish fillets without skin) approx. 200 g each

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat the oven to 240°C (475°F). Trim and finely chop the spring onions. In a bowl, combine the mustard, cream, milk, and spring onions. Toss the catfish fillets in the mixture until evenly coated. Since the mustard paste is very thick, some spots may remain exposed. Brush these with the paste later. Then coat the fish fillets in the ground pecans. Place the breaded catfish fillets on a greased baking sheet and cook in the hot oven for 8-10 minutes, until cooked through but still moist. The nutty flavor blends beautifully with the fish and the spice paste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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