A healthier alternative to deep-fried catfish. The pecan coating adds a great crunch while still keeping close to its Southern roots.
25 minutes
25 minutes
4 servings
1 egg
2 tablespoons water
4 (6-ounce) catfish fillets
½ cup whole wheat flour
½ teaspoon of salt
½ teaspoon pepper
1 cup of pecans, chopped finely
2 tablespoons extra-virgin olive oil
An Oldways recipe. Illustration by George Middleton for Oldways.
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