Pecan-Crusted Catfish Recipe (Recipe)

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This pecan-crusted catfish recipe is a perfect Lenten meal that can be enjoyed throughout the year!

Recipe Calories
Calories 255 calories
Recipe Fat
Fat 14 grams fat
Recipe Prep Time
Prep Time 5 minutes
Recipe Cook Time
Cook Time 5 minutes
Recipe Yield
Yield 6 servings


  • 2 tablespoons brown rice flour
  • 1 dash table salt
  • 1 dash cayenne pepper (optional)
  • 1/2 cup pecans, halved
  • 1 extra large raw whole egg
  • 1/2 tablespoon fat free milk
  • 6 fillet catfish
  • 1 tablespoon pecan oil


  1. In a food processor add brown rice flour, salt, pepper, and pecans. Process until finely ground. Transfer the flour mixture to a large bowl.
  2. In another mixing bowl, whisk together egg and milk. Dip the fish filets in the egg mixture first, then the flour mixture.
  3. Add pecan oil to a large sauté pan. Place the catfish filets in a pan and cook for 2- 2 1/2 minutes on each side until golden brown. Remove filets from a pan and place on a baking rack while other filets cook.
  4. Top with any remaining chopped pecans.