Cajun Pecan Catfish Recipe
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Two Southern favorites, pecans and catfish, team up in this spicy and nutty coating for catfish.
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1/2 cup McCormick® Cajun Seafood Fry Mix
1/4 cup chopped pecans
1 pound catfish fillets, cut into serving-size pieces
Water or milk
Vegetable oil for frying
1. Mix Fry Mix and pecans in shallow dish. Moisten fish with water or milk. Shake off excess. Coat fish, several pieces at a time, evenly with Fry Mix. Let stand 5 minutes. Discard any remaining Fry Mix.
2. Pour oil into deep fryer, large heavy skillet or saucepan, filling no more than 1/3 full. Heat on medium heat to 375° F.
3. Fry fish, a few pieces at a time, 3 to 5 minutes or until golden brown and fish flakes easily with a fork. Turn fish once to brown evenly. Drain on paper towels.
Test Kitchen Tip:
Substitute cod, pollock, rainbow trout or striped bass for the catfish.
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Calories: 375 Calories
Fat: 27 Grams
Protein: 19 Grams
Cholesterol: 58 Milligrams
Carbohydrates: 14 Grams
Sodium: 522 Milligrams
Fiber: 1 Grams
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