Dredged in pecans, cheese, and breadcrumbs, catfish has never tasted so good. Top it off with a homemade pickled okra salsa and it will surely be the talk of the dinner table. Watch Donna Reynolds make fried catfish in this video clip from Carolina Outdoor Journal.
2 pounds catfish fillets, cut into 1-inch wide strips
1 cup buttermilk
1 cup ground pecans
2/3 cup grated Parmesan cheese
Southern Chicken Bake
2 tablespoons breadcrumbs
5 whole pickled okra, sliced
½ cup chopped sweet onion
4 teaspoons chopped fresh cilantro
1 teaspoon fresh lime juice
¼ teaspoon salt
1/8 teaspoon freshly ground pepper
1 (14.5-ounce) can diced tomatoes with mild green chiles, drained
Directions
Place catfish and buttermilk in a large zip-top plastic baggie. Seal and chill 1 hour. Remove catfish from buttermilk, discard buttermilk.
Combine pecans, cheese, chicken bake, and breadcrumbs in a shallow bowl. Dredge catfish in mixture turning to coat well on both sides. Shake off excess and arrange on a foil lined baking sheet.
Bake catfish for 10 minutes in a 400 degree pre-heated oven. Remove from oven and serve with pickled okra salsa.
Pulse okra, sweet onion, cilantro, lime juice, salt, pepper, and half the tomatoes in a food processor 4 to 6 times or until thoroughly combined. Stir in remaining diced tomatoes.
Serve immediately, or cover and chill. Store in refrigerator up to 7 days. If refrigerated, let stand at room temperature 15 minutes before serving.
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