Pecan and bran crusted catfish


4 green onions, minced
2 garlic cloves, minced
2 tbsp teriyaki sauce
2 tbsp chopped fresh basil
1 tbsp chopped fresh cilantro
1 tsp minced fresh ginger
6 6-oz catfish fillets

3 1/4 cups bran flakes
1 cup pecans (about 3 1/2 oz)
1 cup fresh egg-bread crumbs
1 tbsp ground pepper salt
all purpose flour
3 eggs, beaten
6 tbsp butter

6 tbsp olive oil
2 green onions, minced
2 tbsp chopped fresh basil
1 tbsp chopped fresh cilantro

How to prepare

Combine first 6 ingredients in small bowl. Place fish in glass baking dish. Spoon marinade mixture over both sides of fish. Cover and refrigerate 2 hours. Finely grind bran flakes in processor. Add pecans and process until finely ground. Transfer to large bowl. Mix in bread crumbs and pepper. Season with salt. Place flour in second large bowl. Pour eggs into third large bowl. Remove fish from marinade. Coat fish with flour; shake off excess. Dip fish into eggs and then coat with bread crumb mixture, pressing to adhere. Melt butter with oil in heavy large skillet over medium heat. Add fish in batches and cook until golden brown and cooked through, about 5 minutes per side. Sprinkle 1 shallot, 2 tbsp basil and 1 tbsp cilantro over fish. Serves: 6

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