Texan Pecan-Crusted Catfish with Cajun Remoulade

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 25 minutes pairs fillets (6 oz each) 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

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.

Equipment for this recipe

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Frequently asked questions

How long does Texan Pecan-Crusted Catfish with Cajun Remoulade take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Texan Pecan-Crusted Catfish with Cajun Remoulade?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep crushed pecans from drying out.

Can I substitute ingredients in Texan Pecan-Crusted Catfish with Cajun Remoulade?

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 Texan Pecan-Crusted Catfish with Cajun Remoulade 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 Texan Pecan-Crusted Catfish with Cajun Remoulade?

Southern 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.

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