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Pecan Crusted Dijon Baked Catfish

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“Simple, delicious alternative to frying catfish southern style. I was dubious about the mixture of pecans and Dijon, but it worked and produced a slightly tangy, crusty finish to the fish. If you've never tried catfish, it is a real treat. The least "fishy" fish I've ever had. My fillets were huge, so I made 1 1/2 times the topping mixture. From Southern Church Suppers”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 475.
  2. Spray baking pan with Pam or equivalent.
  3. Grind pecans in blender. Do not blend too long or you'll have powder.
  4. In a small bowl, combine melted butter, breadcrumbs, and pecans.
  5. Salt and pepper both side of fillets.
  6. Place rounded side up on baking pan.
  7. Rub 1 T of mustard on top of each fillet.
  8. Pat crumb mixture onto top of fillet, pressing it firmly over the mustard.
  9. Right before baking, spray each fillet lightly with Pam.
  10. Bake for 13-15 minutes or until fish flakes easily.

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