Pecan-Crusted Catfish with Creole Remoulade and Collard Greens

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

Pan-seared catfish coated with toasted pecans, served with a tangy Creole remoulade and slow-simmered collard greens. This Southern-inspired seafood recipe, ready in about 80 minutes, pairs catfish fillets, toasted pecans, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 (6 oz each) catfish fillets
• 1 cup, finely chopped toasted pecans
• 1/2 cup all-purpose flour
• 2, beaten eggs
• 3 tbsp olive oil
• 1/2 cup mayonnaise
• 2 tbsp Creole mustard
• 1 tbsp hot sauce
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1 lb, stemmed and chopped collard greens
• 1 (optional for flavor) smoked turkey leg
• 1 small, diced onion
• 3, minced garlic cloves
• 2 cups chicken broth
• 1 1/2 tsp, divided salt
• 1/2 tsp, divided black pepper

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Instructions

1. Step 1: In a shallow dish, place 1/2 cup all-purpose flour. In a second dish, beat 2 eggs. In a third dish, spread 1 cup finely chopped toasted pecans. Season 4 catfish fillets with 3/4 tsp salt and 1/4 tsp black pepper.
2. Step 2: Dredge each fillet first in flour, then dip into beaten eggs, and finally press into chopped pecans to coat completely.
3. Step 3: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add coated catfish fillets and cook 4-5 minutes per side until golden brown and cooked through. Remove from skillet and keep warm.
4. Step 4: For remoulade, whisk together 1/2 cup mayonnaise, 2 tbsp Creole mustard, 1 tbsp hot sauce, 1 tbsp lemon juice, and 1/2 tsp garlic powder. Adjust seasoning with salt and pepper to taste.
5. Step 5: For collard greens, heat a large pot over medium heat. Add 1 diced small onion and 3 minced garlic cloves, sauté until translucent and fragrant, about 4 minutes. Add 1 lb chopped collard greens, 1 smoked turkey leg (optional for flavor), 2 cups chicken broth, 3/4 tsp salt, and 1/4 tsp black pepper.
6. Step 6: Simmer greens uncovered for 45 minutes to 1 hour until tender, stirring occasionally. Remove turkey leg before serving.
7. Step 7: Plate pecan-crusted catfish with a dollop of Creole remoulade and a side of collard greens.