Pecan-Crusted Catfish with Watercress Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

Fresh catfish fillets coated in a crunchy pecan crust, paired with a bright watercress salad. This american-inspired seafood (low-carb) ready in about 40 minutes pairs catfish fillets, pecans, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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

• 1 lb catfish fillets
• 1/2 cup, finely chopped pecans
• 1/2 cup all-purpose flour
• 1 large, beaten egg
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 cups watercress
• 1/2, thinly sliced lemon
• 1/4 cup, thinly sliced red onion
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Step 2: Pat catfish fillets dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Place flour in a shallow dish, beaten egg in another, and pecans in a third.
3. Step 3: Dip each fillet in flour, shaking off excess; then dip in egg, and finally press into pecan crumbs to coat evenly.
4. Step 4: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add coated catfish fillets and cook for 2 minutes per side until golden. Transfer skillet to oven and bake for 12-15 minutes until fish flakes easily.
5. Step 5: In a bowl, combine 2 cups watercress, 1/4 cup thinly sliced red onion, and 1/2 thinly sliced lemon. Whisk together 2 tbsp olive oil, 1 tbsp apple cider vinegar, 1/4 tsp salt, and 1/4 tsp black pepper. Pour over salad and toss to coat.