Pecan-Crusted Catfish

Pecan-Crusted Catfish

Betty Crocker's Heart Healthy Cookbook shares a recipe! Looking for a seafood dinner? Then check out this great pecan-crusted catfish recipe that’s ready in 30 minutes.

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

4

servings

1/2
cup corn flake crumbs
1/4
cup finely ground pecans (1 oz)
1/4
teaspoon paprika
1/8
teaspoon garlic powder
1/8
teaspoon ground red pepper (cayenne)
1
egg white
1
lb catfish, haddock, orange roughy, sole, flounder or other medium-firm fish fillets (about 3/4 inch thick), cut into 4 serving pieces
  1. Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large resealable food-storage plastic bag, mix corn flake crumbs, pecans, paprika, garlic powder and ground red pepper.
  2. In shallow dish or pie plate, beat egg white slightly with fork. Dip fish into egg white, then place in bag. Seal bag and shake until evenly coated. Place in pan.
  3. Bake 15 to 20 minutes or until fish flakes easily with fork.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Betty Tip:
The American Heart Association recommends eating two fish meals a week--a recipe like this makes that goal easy.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 240
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 85mg;
  • Sodium 115mg;
  • Total Carbohydrate 6g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 25g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 3 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.