Cajun Pecan-Crusted Catfish

posted by 6 years ago


1/2 c. So Delicious® Coconut Milk Yogurt-Plain

1/4 tsp. hot sauce, such as Mr. Spice Tangy Bang! Hot Sauce or 1/8 teaspoon cayenne pepper, or to taste

1/2 tsp. dried oregano

1/2 tsp. chili powder

1/4 tsp. garlic salt

2 c. EREWHON® Organic Corn Flakes

1/2 c. pecan pieces, chopped

1 lb. catfish fillets, about 1 inch thick, cut into 4 portions


Preheat oven to 375°F. Line a baking sheet with foil. Blend buttermilk, hot sauce (or cayenne), oregano, chili powder and garlic salt in a shallow dish. Pulse cornflakes in a food processor until coarse crumbs form. Transfer to a large plate. Pulse pecans in the food processor until coarsely chopped; mix the pecans with the cornflake crumbs. (Alternatively, place cornflakes in a sealable bag and crush with a rolling pin; chop nuts with a knife.) Dip each catfish fillet in the buttermilk mixture, then dredge in the cornflake mixture, coating both sides. Transfer to the prepared baking sheet. Bake the catfish for 25 minutes, or until it flakes easily with a fork. Serve immediately.

tags:  erewhon, turtle mountain, fish, yogurt, hot sauce
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