Best 12 Pecan Crusted Catfish Finger Sandwich Recipes

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Indulge in a Southern culinary delight with our delectable Pecan-Crusted Catfish Finger Sandwich recipe. This unique dish combines the flavors of pecan-crusted catfish fingers, tangy coleslaw, and a creamy remoulade sauce, all nestled between two pieces of soft, buttery bread.

In addition to the main recipe, we also offer variations to cater to different tastes and preferences. For a vegetarian alternative, try our Crispy Tofu Fingers with Avocado Ranch Dressing Sandwich. This sandwich features crispy tofu fingers coated in a flavorful breadcrumb mixture and served with a creamy avocado ranch dressing.

If you're a fan of classic Southern comfort food, our Fried Green Tomato BLT Sandwich is a must-try. This sandwich combines the flavors of crispy fried green tomatoes, bacon, lettuce, and tomato, all topped with a creamy mayonnaise dressing.

And for those who love a hearty and flavorful sandwich, our Cuban Sandwich is a perfect choice. This classic sandwich is made with slow-roasted pork, ham, Swiss cheese, pickles, and mustard, all pressed between two pieces of Cuban bread.

With detailed instructions and helpful tips, our recipes will guide you through the process of creating these mouthwatering sandwiches. So gather your ingredients, put on your apron, and get ready to tantalize your taste buds with these Southern-inspired culinary creations.

Here are our top 12 tried and tested recipes!

PECAN-CRUSTED CATFISH



Pecan-Crusted Catfish image

Mustard and dill give this catfish its savory flavor, and the pecan crust lends a delightful crunch. You'll have dinner on the table in no time with this no-fuss dish from our Test Kitchen.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 5

2 tablespoons Dijon mustard
1 tablespoon 2% milk
1/4 teaspoon dill weed
1/2 cup ground pecans
2 catfish fillets (6 ounces each)

Steps:

  • In a shallow bowl, combine the mustard, milk and dill. Place pecans in another shallow bowl. Dip fillets in mustard mixture and then in pecans. Place on a baking sheet coated with cooking spray. , Bake at 425° until fish flakes easily with a fork, 10-12 minutes.

Nutrition Facts : Calories 341 calories, Fat 23g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 333mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein.

CRUNCHY CATFISH SANDWICH



Crunchy Catfish Sandwich image

Provided by Sunny Anderson

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 18

1 cup mayonnaise 1 lemon, juiced
3 teaspoons prepared horseradish
2 teaspoons hot sauce
2 tablespoons dill relish
Pinch kosher salt
Pinch freshly ground black pepper
Oil, for frying
2 eggs
2 to 3 dashes hot sauce
2 teaspoons seafood seasoning (recommended: Old Bay)
Kosher salt
1 cup cornmeal (medium ground for more texture)
1/2 cup all-purpose flour
1/2 cup cornstarch Freshly ground black pepper
4 catfish fillets, cut in 1/2, about 2 pounds
4 sourdough sandwich rolls
4 tablespoons butter, softened
4 romaine or red lettuce leaves

Steps:

  • Preheat the oven to 350 degrees F.
  • To make the Spicy Tartar Sauce: Mix all the sauce ingredients in a small bowl until well combined. Cover and refrigerate until ready to serve.
  • In a deep 12-inch pan set over medium-high heat, add enough oil so it comes 1/3 of the way up the sides. Heat the oil to 375 degrees F.
  • In a wide-mouth bowl, whisk the eggs with the hot sauce, seafood seasoning and a pinch of salt. In a small paper bag, mix together the cornmeal, flour, cornstarch, and salt and pepper, to taste. Dredge the catfish in egg mixture, then in the flour mixture. Gently shake off excess flour. Set aside and repeat with remaining flounder. Fry the fish in batches until golden, about 2 to 3 minutes each side, being careful to keep the temperature at 375 degrees F. Remove catfish to a paper towel to drain and immediately season with salt.
  • Slice the sandwich rolls in half, slather the cut sides with butter and season with salt. Arrange, cut side up, on a baking sheet and toast in the oven until lightly golden, about 8 minutes. An alternate is to put them, buttered side down, on a griddle or under a broiler, and toast until golden. Set aside.
  • To assemble sandwiches, slather the rolls with the Spicy Tartar Sauce, top with lettuce and catfish, and serve.

PECAN-CRUSTED CATFISH WITH SPICY CREAM SAUCE



Pecan-Crusted Catfish with Spicy Cream Sauce image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

Four 4-ounce catfish fillets
Kosher salt and freshly ground black pepper
2/3 cup cornmeal
1/2 cup pecans
1/4 cup flour
1/2 cup milk
1 egg
1/4 cup vegetable oil
2 chunks yellow onion (about 1/4 small onion total)
1 clove garlic, smashed
1/2 cup chicken stock
1/2 cup white wine
1 tablespoon steak sauce
Juice of 1/2 lemon (about 3 tablespoons)
3 tablespoons sour cream
3 tablespoons unsalted butter
Rice or mashed potatoes, for serving

Steps:

  • For the pecan-crusted catfish: Preheat the oven to 375 degrees F. Sprinkle the fish with salt and pepper and set aside. Pulse the cornmeal with the pecans and some salt and pepper in a food processor until uniform and the size of breadcrumbs. Create a breading station with the flour on a plate, the milk and egg beaten together and the pecan-cornmeal mixture on another plate. Be sure to sprinkle salt and pepper on each part of the breading station. Dip the fish in the flour, then the egg, then the cornmeal mixture. Heat the oil in a large oven-safe saute pan over medium heat. Brown the coated catfish until golden on one side, about 3 minutes. Then turn the fillets over and place in the oven to finish cooking, about 10 minutes longer (a few minutes more if the fillets are thick).
  • For the spicy cream sauce: Place the onions and garlic with the stock, wine and 1/2 cup water in a small saucepan. Boil and reduce for 5 minutes, gently pressing on the onions and garlic to release the flavors. Remove the onion and garlic and discard. Turn down the heat to low and whisk in the steak sauce and lemon juice, then the sour cream. Allow to cook and reduce 2 minutes. Remove from the heat and whisk in the butter, 1 tablespoon at a time, allowing the sauce to thicken slightly. (Place back on the heat for 10 seconds if needed to keep the temperature high enough.)

CATFISH FINGERS WITH CAJUN REMOULADE SAUCE



Catfish Fingers with Cajun Remoulade Sauce image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 15

1/2 cup roughly chopped red onions
1/4 cup roughly chopped celery
3 tablespoons capers
2 cups mayonnaise
1/4 cup sweet relish
2 tablespoons seafood seasoning, such as Old Bay
1 teaspoon ground black pepper
1/2 teaspoon celery salt
1 cup self-rising cornmeal
1 cup all-purpose flour
1 cup pecan pieces
3 tablespoons seafood seasoning, such as Old Bay
1 teaspoon celery salt
3 eggs
Sixteen 1 1/2-ounce pieces catfish

Steps:

  • For the sauce: In the bowl of a food processor, add the onions, celery and capers and process until finely chopped. Mix the chopped vegetables with the mayonnaise, relish, seafood seasoning, pepper and celery salt.
  • For the catfish: Preheat the deep fryer to 325 degrees F. In the bowl of a food processor, add the cornmeal, flour, pecans, seafood seasoning and celery salt and pulse until combined. In a separate bowl, whisk the eggs. Dip the catfish slices in the eggs, then coat the catfish in the cornmeal mixture. Fry the fish until golden brown. Serve the hot catfish with remoulade sauce on the side.

PECAN-CRUSTED CATFISH (MAKEOVER)



Pecan-Crusted Catfish (Makeover) image

From Betty's Soul Food Collection... Everyone goes nuts for our Pecan-Crusted Catfish, baked instead of fried and an outstanding recipe for anyone watching their cholesterol.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 8

3/4 cup corn flake crumbs
1/3 cup finely ground pecans
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper (cayenne)
2 egg whites
1 1/2 lb catfish, orange roughy, sole, or other medium-firm fish fillets (about 3/4 inch thick), cut into 6 serving pieces

Steps:

  • Heat oven to 450°F. Spray 15x10-inch pan with sides with cooking spray. In large resealable plastic food-storage bag, place cornflake crumbs, pecans, salt, paprika, garlic powder and red pepper; shake to mix well.
  • In shallow dish, beat egg whites slightly with fork. Dip fish into egg whites; place in bag. Seal bag and shake until fish is evenly coated. Place in pan.
  • Bake 15 to 20 minutes or until fish flakes easily with fork.

Nutrition Facts : Calories 230, Carbohydrate 5 g, Cholesterol 85 mg, Fiber 0 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 0 g, TransFat 0 g

PECAN-CRUSTED CATFISH



Pecan-Crusted Catfish image

Categories     Milk/Cream     Fish     Bake     Sauté     Pecan     White Wine     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 14

Sauce
1 cup dry white wine
1/4 cup fresh lemon juice
1 tablespoon Worcestershire sauce
2 large garlic cloves, minced
1/2 cup whipping cream
3 tablespoons chilled unsalted butter, cut into pieces
Fish
1/2 cup (about) all purpose flour
1 cup whole milk
1 large egg
4 6- to 8-ounce catfish fillets
1 cup finely chopped pecans
1 tablespoon vegetable oil

Steps:

  • For sauce:
  • Combine wine, fresh lemon juice, Worcestershire sauce and garlic in small nonaluminum saucepan. Boil until liquid is reduced to 1/2 cup, about 8 minutes. Add cream. Boil until sauce thickens slightly, about 5 minutes. Reduce heat to low. Whisk in butter 1 tablespoon at a time. Season sauce to taste with salt and pepper. Strain sauce into small bowl. Return sauce to pan.
  • Meanwhile, prepare fish:
  • Preheat oven to 400°F. Place flour on large plate. Whisk milk and egg in shallow bowl to blend. Sprinkle catfish fillets with salt and pepper. Lightly coat catfish fillets in flour. Dip into milk mixture. Coat 1 side of fish with pecans. Lightly coat second side with flour.
  • Heat 1/2 tablespoon oil in large skillet over medium-high heat. Add 2 fish fillets to skillet, nut side down, and cook until nuts begin to brown, about 2 minutes. Turn fish over; cook 1 minute. Using metal spatula, transfer fish, nut side up, to rimmed baking sheet. Repeat with remaining fish and 1/2 tablespoon oil. Bake until opaque in center, about 10 minutes.
  • Transfer catfish fillets to plates. Serve catfish with sauce.

CAJUN PECAN CATFISH



Cajun Pecan Catfish image

This is one of our favorite recipes. It's quick, easy and delicious. Just serve with a side salad, biscuits and mixed fruit for dessert. We like it a lot for Christmas Eve. -Jan Wilkins, Blytheville, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

2 tablespoons olive oil
2 teaspoons lemon juice
1 teaspoon Cajun seasoning
1/2 teaspoon dried thyme
1/3 cup finely chopped pecans
2 tablespoons grated Parmesan cheese
1 tablespoon dry bread crumbs
1 tablespoon dried parsley flakes
4 catfish fillets (6 ounces each)

Steps:

  • Preheat oven to 425°. In a small bowl, combine oil, lemon juice, Cajun seasoning and thyme. In another bowl, combine pecans, cheese, bread crumbs, parsley and 1 tablespoon of the oil mixture., Place catfish in a greased 15x10x1-in. baking pan. Brush with remaining oil mixture. Spread pecan mixture over fillets. Bake until fish flakes easily with a fork, 10-15 minutes.

Nutrition Facts : Calories 377 calories, Fat 28g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 277mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein.

EASY PECAN-CRUSTED CATFISH



Easy Pecan-Crusted Catfish image

This satisfying meal is a perfect cold-weather warm-up. Serve it with our Carrot Slaw with Yogurt Dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 6

4 skinless catfish fillets
4 tablespoons vegetable oil
1/3 cup yellow cornmeal
1/4 cup pecans
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Grind cornmeal and pecans with salt and pepper in a food processor until nuts are finely ground. Transfer to a large shallow container. Dredge catfish in cornmeal mixture, patting it on to coat completely.
  • Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook 2 fish fillets until golden brown and firm to the touch, 4 to 5 minutes per side. Transfer to a plate; sprinkle with salt, and cover to keep warm.
  • Wipe skillet with a paper towel. Repeat with remaining 2 tablespoons oil and fish. Serve with lemon wedges, if desired.

Nutrition Facts : Calories 438 g

SOUTHERN PECAN CATFISH



Southern Pecan Catfish image

I coat the catfish in pecans, then top it with a thick, rich cream sauce. It looks like you spent all day on it, but it's actually very speedy to prepare. Garnish it with lemon wedges, parsley or more chopped pecans if you desire. -Mary Ann Griffin, Bowling Green, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 cup finely chopped pecans, divided
1/2 cup cornmeal
1 teaspoon salt, divided
1 teaspoon pepper, divided
4 catfish fillets (6 ounces each)
1/2 cup butter, divided
1/2 cup heavy whipping cream
2 tablespoons lemon juice
1 to 2 tablespoons minced fresh parsley

Steps:

  • In a shallow bowl, combine 1/2 cup pecans, cornmeal, 1/2 teaspoon salt and 1/2 teaspoon pepper. Coat catfish with pecan mixture. , In a large skillet, melt 1/4 cup butter over medium-high heat; fry fillets for 6-7 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., In the same skillet, melt remaining butter over medium heat. Add remaining pecans; cook and stir for 1 minute. Add the cream, lemon juice and remaining salt and pepper; cook and stir for 1 minute. Stir in parsley. Serve with catfish.

Nutrition Facts : Calories 633 calories, Fat 59g fat (24g saturated fat), Cholesterol 122mg cholesterol, Sodium 856mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 4g fiber), Protein 12g protein.

FRIED CATFISH FINGERS



Fried Catfish Fingers image

Fried catfish is a Soul Food staple found not just across the South, but across America. This favorite is flaky and tender on the inside, crunchy and slightly spicy on the outside. Soaking the catfish in buttermilk for a short time adds a tangy flavor, and if you whisk in a little hot sauce you get an extra layer of heat that can't be beat!

Provided by Carla Hall

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

4 catfish fillets, cut into thick strips
2 cups buttermilk
1 teaspoon hot sauce, optional
1 cup fine yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper
Vegetable oil, for frying
1 teaspoon Lemon Parsley Salt (recipe follows)
1 lemon, cut into wedges
12 to 15 parsley leaves
1/2 cup kosher salt
Zest of 1 lemon

Steps:

  • Place the catfish strips in a large shallow dish and pour the buttermilk over the top (if using the hot sauce, whisk the hot sauce into the buttermilk first). Turn the strips to make sure they are coated in the buttermilk. Allow to marinate for at least 15 minutes and up to 1 hour.
  • Mix the cornmeal, flour, baking powder, salt, black pepper, garlic powder, dry mustard and cayenne together in a large shallow dish.
  • Fill a large (10- or 12-inch) skillet with vegetable oil to a depth of 1/2 inch and heat over medium-high heat until very hot: A pinch of the cornmeal mixture should sizzle when it hits the oil.
  • Remove the catfish strips from the buttermilk and discard the buttermilk. Let the excess liquid drip off the strips before dredging. Dredge the catfish strips in the cornmeal mixture until evenly coated, shaking off the excess.
  • Carefully lay the first strip into the hot oil, then add as many strips as can comfortably fit into the pan without overcrowding; you want to keep an inch or so of space between each piece. Fry the strips until golden brown, 2 to 3 minutes per side, then transfer the strips to a wire rack to drain. Repeat with the remaining strips, adding more oil if necessary (be sure to reheat the oil if you add more).
  • Sprinkle the catfish fingers with Lemon Parsley Salt and serve with lemon wedges.
  • Place the parsley leaves on a plate covered with a paper towel. Microwave on medium-high heat in 30-second intervals until the parsley dries out (but retains color), about 2 minutes depending on your microwave.
  • Blend the salt with the lemon zest and parsley leaves in a spice grinder or blender until fine. Makes about 1/3 cup.

PECAN-CRUSTED CATFISH



Pecan-Crusted Catfish image

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.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 7

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

Steps:

  • 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.
  • 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.
  • Bake 15 to 20 minutes or until fish flakes easily with fork.

Nutrition Facts : Calories 240, Carbohydrate 6 g, Cholesterol 85 mg, Fiber 0 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 0 g, TransFat 0 g

PECAN CRUSTED CATFISH



Pecan Crusted Catfish image

This recipe comes from the Dec 2009 issue of Woman's Day. It is an easy version of one of my favorite Southern Living Recipes that uses catfish. I think other varieties of fish would work well in this recipe as well as catfish - salmon, tilatipa and others.

Provided by Julie F

Categories     < 30 Mins

Time 22m

Yield 4 serving(s)

Number Of Ingredients 3

4 catfish fillets
2 tablespoons honey mustard
1 cup pecans

Steps:

  • Heat oven to 450. Line a rimmed baking pan with nonstick foil.
  • Finely chop pecans, either by hand or in a food processor. Spread on a sheet of waxed paper. Put honey mustard in a small bowl and mix with 2 t water.
  • Brush one side of fillets with honey mustard mixture, then press in chopped pecans. Place on baking pan.
  • Bake 10 to 14 minutes or until fish is cooked through and pecans are toasted.

Tips:

  • Use fresh catfish fillets for the best flavor and texture.
  • Soak the catfish fillets in milk for 30 minutes before cooking to help tenderize them.
  • Use a light hand when breading the catfish fillets to avoid making them too thick.
  • Fry the catfish fillets in hot oil until they are golden brown and crispy.
  • Serve the catfish fingers immediately on slider buns with your favorite toppings.

Conclusion:

Pecan-crusted catfish finger sandwiches are a delicious and easy-to-make meal that is perfect for a casual gathering or a weeknight dinner. The catfish fillets are tender and flaky, and the pecan crust adds a nice crunch and nutty flavor. The sandwiches are best served hot on slider buns with your favorite toppings, such as tartar sauce, coleslaw, or pickles.

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