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Onion Crusted Catfish cooking in cast iron skillet

Onion-Crusted Catfish

  • Yield: 4 Servings 1x


  • 8 U.S. Farm-Raised Catfish Fillets
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon lemon zest
  • 1 cup French Fried Onions, crushed


  • ½ cup butter
  • ½ cup chopped pecans
  • 2 tablespoons lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fresh parsley, chopped


  1. COMBINE flour, salt, cayenne pepper and lemon zest in shallow bowl.
  2. DREDGE fillets in flour mixture and press in crushed fried onions, coating well.
  3. BROWN fillets over medium-high heat serving side down for 3 to 4 minutes.
  4. TURN fillets and cook 3 to 4 more minutes or until done.
  5. WHILE fillets are cooking, make Pecan Sauce.
  6. PLACE fillets on plate and serve with sauce.


  1. MELT butter in small saucepan until bubbly and slightly browned.
  2. ADD pecans and cook 1 minute to lightly toast.
  3. ADD lemon juice and Worcestershire sauce. Remove from heat; add parsley. Spoon over fish.