Baked Texan Pecan-Crusted Catfish with Lemon Garlic Aioli

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender catfish fillets coated in a crunchy pecan crust, baked until golden, and served with a bright lemon garlic aioli inspired by Amarillo flavors. This American-inspired seafood recipe (gluten free option), ready in about 38 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 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 20 min Cook: 18 min Serves 4 American cuisine 400 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F and line a baking sheet with parchment paper. Pat 4 catfish fillets dry, then season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Set up a breading station: place 1/2 cup all-purpose flour in one shallow bowl, 1 beaten large egg in a second, and a mix of 1 cup finely chopped pecans and 1/2 cup panko breadcrumbs in a third.
  3. Step 3: Dredge each fillet first in flour, shaking off excess, then dip in the beaten egg, and finally press into the pecan-panko mixture to coat evenly.
  4. Step 4: Arrange the coated fillets on the baking sheet and drizzle 3 tbsp olive oil evenly over them; bake for 15-18 minutes until the crust is golden and the fish flakes easily with a fork.
  5. Step 5: Meanwhile, whisk together 1/4 cup mayonnaise, 2 tbsp lemon juice, 1 minced garlic clove, and 1/2 tsp paprika in a small bowl to create a lemon garlic aioli.
  6. Step 6: Serve the baked pecan-crusted catfish with a dollop of the aioli on the side for dipping.

Related recipes