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Walnut-Crusted Catfish


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  • Fish Ingredients
  • ¼ cup chopped walnuts
  • 2 teaspoons chopped fresh thyme leaves
  • 1 teaspoon grated lemon peel
  • 2 eggs
  • Salt and black pepper
  • 4 catfish fillets (about 6 ounces each; ½-inch thick)
  • 1 tablespoon extra-virgin olive oil
  • Dill Tartar Sauce Ingredients
  • 1/3 cup reduced-fat mayonnaise
  • 2 tablespoons chopped dill pickle
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh dill
  • Salt and black pepper


Preparation time 4mins
Cooking time 4mins


Step 1

1. In small cup, combine walnuts, thyme, and peel. In shallow bowl, lightly beat eggs. Sprinkle fish with salt and pepper. Dip fish in egg, then into walnut mixture, coating completely; place on wire rack to dry slightly.
2. Warm a large heavy skillet over medium heat for 3 minutes. Increase heat to medium-high, add oil. When oil starts to sizzle, add fish, skin side up. Cook 3 minutes, shaking pan occasionally to keep fillets from sticking. Turn fish; cook 3 minutes. Turn off heat, but leave fish in skillet to finish cooking.
3. Meanwhile, in small bowl, combine mayonnaise, pickle, lemon juice, and dill. Season with salt and pepper to taste. Serve with warm fish.

Nutritional Information:
383 calories
26 total fat (5 g sat)
186 mg cholesterol
5 g carbohydrate
31 g protein
1 g fiber
340 mg sodium

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