Pecan Crusted Catfish

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Serving: Serves: 2 with leftovers

This Pecan Crust and Honey Mustard Bourbon is Perfect for a Southern Flair, and can be used on other fish and Chicken if you like.

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1. Wash hands with soap and water.

2. Prepare honey mustard bourbon glaze by mixing honey, mustards, mayonnaise, horseradish, paprika and bourbon in a bowl. Set aside.

3. Next, prepare pecan breading by combining pecan pieces and panko in a food processor. Process into a coarse crumb mixture.

3. Prepare dipping station by filling 1 shallow bowl with flour mixed with Cajun spice, a second shallow bowl with egg/water mixture, and a third shallow bowl with pecan breading.

4. Place catfish pieces on a plate and season with salt and pepper. Dredge fish with seasoned flour, shaking off excess flour, then dip into egg. Press into pecan breading and then set aside on plate. Repeat process with remaining fish portions. Wash hands after handling raw ingredients.

5. Heat a large skillet with oil on medium-high heat and carefully place fish in skillet once oil is hot. Brown on each side and cook until fish flakes easily and reaches 145 degrees Fahrenheit with an instant-read thermometer. If fish is browning too quickly, reduce heat to medium. Remove fish from skillet and transfer to a plate. Dab with paper towels to remove excess oil.

6. Drizzle catfish with prepared honey mustard bourbon glaze, storing remaining glaze in the refrigerator. Enjoy!

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Nutrition Facts

Recipe courtesy of North Coast Seafood & Chef Andrew Wilkinson.