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Pecan-Crusted Catfish with Spicy Mango Chutney
Courtesy of The Catfish Institute
Servings: 4
Prep Time: 15 Min.
Cook Time: 15 Min.
What you need:
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1 1/2 c. panko (Japanese breadcrumbs)
3/4 c. shelled pecans
4 U.S. Farm-Raised catfish fillets (6-8 oz. each)
2 eggs, lightly beaten with 2 Tbsp. water
canola oil for deep fat frying
Spicy Mango Chutney (recipe follows)
What to do:
1. In a food processor bowl, combine panko and pecans; process just until pecans are coarsely chopped.
2. Lightly coat fillets with egg wash, shaking off excess. Evenly coat each fillet with the panko mixture, firmly pressing to make it adhere.
3. In a deep skillet or fryer, heat oil to 350°F. Fry fillets until golden on both sides, 6 to 8 min. Remove and drain on a rack.
4. Serve with Spicy Mango Chutney.

Spicy Mango Chutney:
In a microwave-safe bowl, combine 1 c. mango cut in small dice, 2 Tbsp. finely chopped jalapeño, 1 Tbsp. EACH finely chopped cilantro, finely chopped red bell pepper, apricot preserves; and 2 tsp. lime juice. Microwave for 1 min.; stir and microwave until mango is barely tender. Season with salt and ground black pepper to taste. Serve warm or chilled. YIELD: about 1 cup
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