Pecan-Crusted Catfish with Lemon-Dill Sauce
Crisp pecan-crusted catfish fillets served with a bright lemon-dill sauce, highlighting Texas river fish and nutty local flavors. This american-inspired seafood ready in about 30 minutes blends (about 6 oz each) catfish fillets, finely chopped pecans, all-purpose flour into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 (about 6 oz each) catfish fillets
- 1/2 cup, finely chopped pecans
- 2 tbsp all-purpose flour
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1/4 cup, chopped dill
- 2 tbsp lemon juice
- 1/4 cup Greek yogurt
- 1 tbsp, drained and chopped capers
Instructions
- Step 1: Preheat oven to 400°F (200°C). Place catfish fillets on a baking sheet lined with parchment paper. In a shallow dish, mix pecans, 2 tbsp flour, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper.
- Step 2: Dredge each catfish fillet in the pecan mixture, pressing gently to adhere. Place on baking sheet and brush with 1 tbsp olive oil.
- Step 3: Bake for 12-15 minutes until catfish is opaque and flakes easily.
- Step 4: While fish bakes, whisk 1/4 cup dill, 2 tbsp lemon juice, 1/4 cup Greek yogurt, and 1 tbsp capers in a small bowl until smooth.
- Step 5: Serve fish with lemon-dill sauce drizzled over the top.
Frequently asked questions
How long does Pecan-Crusted Catfish with Lemon-Dill Sauce take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pecan-Crusted Catfish with Lemon-Dill Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pecan-Crusted Catfish with Lemon-Dill Sauce?
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 Pecan-Crusted Catfish with Lemon-Dill Sauce 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 Pecan-Crusted Catfish with Lemon-Dill Sauce?
American 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.
What others are saying
- ★★★★★
Best catfish recipe I've tried! The crust held up well and the sauce was fresh.
- ★★★★★
The pecan crust was perfect and the lemon-dill sauce was a great complement. My family loved it!
- ★★★★☆
My kids devoured it! The pecan crust was a hit.
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