Recipe by Deborah Westbrook
"Great catfish baked with a cornmeal crust and sprinkled with crushed pecans."
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ground black pepper
1 1/4 pounds
pecans, finely crushed
lemon, for garnish
fresh parsley, for garnish
My husband loved this recipe...and it was so easy! I took other reviewers' advice and decided to spice things up a bit. I added 1 tsp of cajun seasoning, 1/2 tsp red pepper flakes and a dash of cayenne. It had just the right kick.
So quick and easy, it was fun to cook. According to my family, it needs more flavor.
We modified this recipe from the getgo as we are on a low-carb diet - but we just LOVE it. Instead of 1/2 cup cornmeal, I use 1/4 cup Keto crumbs, 2 tbs cornmeal, and 2 tbs seasoned bread crumbs. I also use a tiny bit less salt and use olive oil instead of regular vegetable oil. It's definitely one of our favorite recipes. It's simple and quick to make and looks very elegant and it's easy to make in quantity so it's just as great to serve for company as to make for just the family. Yummy!
This is a wonderful recipe, I used Flounder instead and it was awesome, I sprinkled it with lemon juice just before serving.
Really easy and fabulous. I added a couple tablespoons of COintreau for more orange flavor. I got rave reviews. Thanks Deborah!
This was an easy recipe, but it tasted very bland.
Very good! I had trouble with the pecans at the end because they burned, but it was probably my oven. This recipe is a keeper. Thanks.
Wow, this was excellent. I wanted more! Will definitly be making again. Even my 8 year old, a very picky eater, loved it and ate his entire portion....a rarity for anything served in this house. We will definitly be making again and again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 233
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