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Parmesan-Pecan Fried Catfish With Pickled Okra Salsa

Parmesan-Pecan Fried Catfish With Pickled Okra Salsa

Southern Living JANUARY 2010

  • Yield: Makes 6 servings
  • Hands-on:23 Minutes
  • Total:1 Hour, 33 Minutes

Ingredients

  • 2 pounds catfish fillets, cut into 1-inch-wide strips
  • 1 cup buttermilk
  • 1 cup ground pecans
  • 2/3 cup plain yellow cornmeal
  • 2/3 cup grated Parmesan cheese
  • 1 tablespoon Cajun seasoning
  • 1 tablespoon paprika
  • 2 large eggs, beaten
  • Vegetable oil
  • Pickled Okra Salsa

Preparation

1. Place catfish and buttermilk in a large zip-top plastic freezer bag. Seal and chill 1 hour. Remove catfish from buttermilk, discarding buttermilk.

2. Combine pecans and next 4 ingredients in a shallow bowl. Dip fish in eggs; dredge in pecan mixture, shaking off excess. Arrange on a baking sheet. Pour oil to depth of 1 1/2 inches into a cast-iron Dutch oven or 12-inch (2 1/4-inch-deep) cast-iron skillet; heat to 350°. Fry fish, in batches, 2 to 3 minutes or until golden brown and fish flakes with a fork. Drain on a wire rack over paper towels. Serve with Pickled Okra Salsa.

Note: We tested with Zatarain's Creole Seasoning.

Try This Twist!

Parmesan-Pecan Fried Chicken: Substitute 2 lb. chicken breast tenders for catfish. Fry 3 minutes or until done.

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Parmesan-Pecan Fried Catfish With Pickled Okra Salsa recipe

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