Parmesan Pecan Fried Catfish Recipe | Seafood Recipes | PBS Food

Parmesan Pecan Fried Catfish

Dredged in pecans, cheese, and breadcrumbs, catfish has never tasted so good. Top it off with a homemade pickled okra salsa and it will surely be the talk of the dinner table. Watch Donna Reynolds make fried catfish in this video clip from Carolina Outdoor Journal.



  • 2 pounds catfish fillets, cut into 1-inch wide strips
  • 1 cup buttermilk
  • 1 cup ground pecans
  • 2/3 cup grated Parmesan cheese
  • Southern Chicken Bake
  • 2 tablespoons breadcrumbs
  • 5 whole pickled okra, sliced
  • ½ cup chopped sweet onion
  • 4 teaspoons chopped fresh cilantro
  • 1 teaspoon fresh lime juice
  • ¼ teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1 (14.5-ounce) can diced tomatoes with mild green chiles, drained


  1. Place catfish and buttermilk in a large zip-top plastic baggie. Seal and chill 1 hour. Remove catfish from buttermilk, discard buttermilk.
  2. Combine pecans, cheese, chicken bake, and breadcrumbs in a shallow bowl. Dredge catfish in mixture turning to coat well on both sides. Shake off excess and arrange on a foil lined baking sheet.
  3. Bake catfish for 10 minutes in a 400 degree pre-heated oven. Remove from oven and serve with pickled okra salsa.
  4. Pulse okra, sweet onion, cilantro, lime juice, salt, pepper, and half the tomatoes in a food processor 4 to 6 times or until thoroughly combined. Stir in remaining diced tomatoes.
  5. Serve immediately, or cover and chill. Store in refrigerator up to 7 days. If refrigerated, let stand at room temperature 15 minutes before serving.
Presented by: