Baked Pecan-Crusted Catfish with Spicy Cajun Remoulade

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Catfish fillets baked with a crunchy pecan crust and served alongside a zesty Cajun remoulade that adds regional Southern heat and creaminess. This southern-inspired seafood ready in about 33 minutes pairs (5 oz each) catfish fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 18 min Serves 4 Southern cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Season 4 catfish fillets (5 oz each) with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Place 1/2 cup all-purpose flour in a shallow dish, 1 large beaten egg in another, and in a third dish combine 1 cup finely chopped pecans, 1 tsp paprika, and 1/2 tsp cayenne pepper.
  3. Step 3: Dredge each fillet first in the flour, shaking off excess, then dip into the beaten egg, and finally press firmly into the pecan mixture to coat completely.
  4. Step 4: Arrange coated fillets on a parchment-lined baking sheet and bake for 15-18 minutes until the crust is golden and fish flakes easily with a fork.
  5. Step 5: Meanwhile, in a small bowl whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1/4 tsp garlic powder, and 1/4 tsp onion powder to make the spicy Cajun remoulade.
  6. Step 6: Serve the baked catfish topped with a spoonful of remoulade and garnish with 1 tbsp chopped fresh parsley.

Frequently asked questions

How long does Baked Pecan-Crusted Catfish with Spicy Cajun Remoulade take to make?

Total time is about 33 minutes (15 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Pecan-Crusted Catfish with Spicy Cajun Remoulade?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (5 oz each) catfish fillets from drying out.

Can I substitute ingredients in Baked Pecan-Crusted Catfish with Spicy Cajun Remoulade?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Pecan-Crusted Catfish with Spicy Cajun Remoulade for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Pecan-Crusted Catfish with Spicy Cajun Remoulade?

Southern seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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