Texan Pecan-Crusted Catfish with Cajun Remoulade

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 drafted and published.

Pan-fried catfish fillets coated in a crunchy pecan crust, served with a spicy Cajun remoulade sauce for a regional Southern twist. This Southern American-inspired seafood recipe, ready in about 25 minutes, pairs catfish fillets, crushed pecans, all-purpose flour 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 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.

Prep: 15 min Cook: 10 min Serves 4 Southern American cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a shallow dish, mix 1 cup crushed pecans with 1 tbsp cajun seasoning, 1 tsp salt, and 1/2 tsp black pepper. Place 1/2 cup all-purpose flour in another dish, and beat 2 large eggs in a third dish.
  2. Step 2: Pat dry 4 catfish fillets (6 oz each). Dredge each fillet first in flour, shaking off excess, then dip into beaten eggs, and finally press into the pecan mixture to coat evenly, pressing gently to adhere.
  3. Step 3: Heat 3 tbsp vegetable oil in a large skillet over medium heat. Add the coated fillets and cook for 4-5 minutes per side until golden brown and cooked through, with an internal temperature of 145°F.
  4. Step 4: Meanwhile, in a small bowl, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp hot sauce, 1 tbsp lemon juice, 1 tsp paprika, and 1/2 tsp garlic powder to make the Cajun remoulade.
  5. Step 5: Serve the pecan-crusted catfish hot with a dollop of the remoulade sauce on the side.

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