Baked Pecan-Crusted Catfish with Spicy Cajun Remoulade

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

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 recipe, ready in about 33 minutes, pairs 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.

Ingredients

• 4 pieces (5 oz each) catfish fillets
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup all-purpose flour
• 1 large, beaten egg
• 1 cup, finely chopped pecans
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 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
• 1/4 tsp onion powder
• 1 tbsp chopped, for garnish fresh parsley

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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.