Enjoy crispy Pecan-Crusted Catfish, perfectly seasoned and fried to golden perfection, paired with a zesty Pecan Herb Dipping Sauce for a delightful, flavorful bite.
Pecan-Crusted Catfish
Makes 6 servings
Ingredients
- Vegetable oil, for frying
- 1 cup whole buttermilk
- 2 teaspoons hot sauce, plus more to serve
- 3 cups plain yellow or white cornmeal
- 1 cup all-purpose flour
- 1 cup very finely chopped pecans
- 1½ tablespoons kosher salt
- 1½ teaspoons garlic powder
- ½ cup cornstarch
- 6 (6-ounce) catfish fillets
- Lemon wedges, to serve
- Pecan Herb Dipping Sauce (recipe follows)
- Garnish: fresh parsley
Pecan Herb Dipping Sauce
- ½ cup toasted pecans
- 3 tablespoons chopped fresh parsley
- 1 clove garlic, chopped
- ⅓ cup olive oil
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 2 teaspoons chopped fresh dill
- 1 teaspoon kosher salt
- ¼ teaspoon crushed red pepper
Instructions
- In a large cast-iron skillet, pour oil to a depth of 1½ inches, and heat over medium heat until a deep-fry thermometer registers 350°. Place a wire rack on a rimmed baking sheet.
- In a medium bowl, combine buttermilk and hot sauce. In a large shallow dish, whisk together cornmeal, flour, pecans, salt, and garlic powder. In another shallow bowl, place cornstarch. Working in batches, dredge catfish in cornstarch; dip in buttermilk mixture, letting excess drip off, and dredge in cornmeal mixture, pressing to adhere.
- Fry in batches, turning occasionally, until golden brown, about 4 minutes. Remove from oil, and let drain on prepared rack. Serve with hot sauce, lemon wedges, and Pecan Herb Dipping Sauce. Garnish with parsley, if desired.
Pecan Herb Dipping Sauce
- In the work bowl of a food processor, pulse pecans, parsley, and garlic until finely chopped. Transfer to a medium bowl. Stir in oil, lemon zest and juice, dill, salt, and red pepper.
