Pecan-Crusted Catfish

Yield: 4 servings (serving size: 1 fillet and 1 lemon wedge)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 303
  • Fat: 16.8g
  • Saturated fat: 3.4g
  • Protein: 28.9g
  • Carbohydrate: 7.8g
  • Cholesterol: 80mg
  • Iron: 1.4mg
  • Sodium: 229mg
  • Calories from fat: 50%
  • Fiber: 0.9g
  • Calcium: 35mg


  • 1 large egg white
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon ground red pepper
  • 1/2 cup dry breadcrumbs
  • 1/3 cup pecan meal
  • 4 (6-ounce) catfish fillets
  • Cooking spray
  • 4 lemon wedges


  1. Preheat oven to 425°.
  2. Combine first 6 ingredients in a shallow dish; stir well. Combine breadcrumbs and pecan meal in another shallow dish. Pat fish dry. Dip fish in egg white mixture, and dredge in breadcrumb mixture, pressing firmly to coat. Spray fish with cooking spray
  3. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 20 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges.
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