Pecan-Crusted Catfish

Pecan-Crusted Catfish is a delightful Paleo appetizer that combines the rich flavors of catfish with a crunchy pecan coating. This dish not only pleases the palate but also offers a nutritious option for health-conscious diners.

Ingredients

• Catfish fillets - 2 pieces (approx. 150g each)
• Pecan halves - 100g
• Almond flour - 50g
• Egg - 1 large
• Coconut oil - 2 tablespoons
• Garlic powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Lemon wedges - for serving

Steps

1. Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. In a food processor, pulse the pecan halves until they are finely chopped but not powdered.
3. In a mixing bowl, combine the chopped pecans, almond flour, garlic powder, paprika, salt, and black pepper.
4. In a separate bowl, beat the egg until well combined.
5. Dip each catfish fillet into the beaten egg, allowing excess to drip off, then coat it with the pecan mixture, pressing gently to adhere.
6. Heat coconut oil in a skillet over medium heat. Once hot, add the pecan-crusted catfish fillets and cook for 2-3 minutes on each side until golden brown.
7. Transfer the fillets to the prepared baking sheet and bake for an additional 10-12 minutes until cooked through.
8. Serve hot with lemon wedges on the side.

Nutrition

• Calories: 400
• Protein: 35 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 350 mg
• Cholesterol: 90 mg
• Total Fat: 28 g
• Saturated Fat: 6 g
• Unsaturated Fat: 22 g
• Water: 0.1 L

Health Benefits

• High in protein, supporting muscle health and satiety.
• Rich in healthy fats from pecans, promoting heart health.

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