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Onion Crusted Catfish with Pecan Sauce

Catfish is one of my favorite types of fish. I have an old iron skillet that used to be my Mom's. I love cooking in it, and this recipe with the fried onions with the outside coating has to be my favorite!

Onion Crusted Catfish Recipe


  • 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

For the Pecan Sauce:

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


For the catfish fillets:

  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.

For the Pecan Sauce:

  1. Melt butter in small saucepan until bubbly and slightly browned.
  2. Add pecans and cook 1 minute to lightly toast. Add lemon juice and Worcestershire sauce.
  3. Remove from heat; add parsley.
  4. Spoon over cooked catfish.

Serves 4

Recipe and Photo courtesy of U.S Catfish

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