Pecan Crusted Catfish Finger Sandwich

Total Time:
25 min
15 min
10 min

4 servings

  • Peanut oil, for frying
  • 3 catfish fillets, dried well
  • 1 cup pecans
  • 1/2 cup buttermilk
  • 1 large egg
  • 1/2 cup panko bread crumbs
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper
  • Honey Mustard Sauce, recipe follows
  • 4 (6-inch) rolls, split and toasted
  • Tomatoes, sliced
  • Curly leaf lettuce, washed
  • Honey Mustard Sauce:
  • 1/4 cup honey
  • 1/4 cup Dijon mustard
  • 2 tablespoons mayonnaise
  • 1 teaspoon cider vinegar
  • In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F.

  • Cut the catfish into fingers. Set aside.

  • Finely grind the pecans into crumbs in a food processor. Cook's Note: Do not over process the nuts or they will become too oily, like a nut butter, and unsuitable to use as a breading. Add the pecan crumbs to a casserole dish.

  • Measure the buttermilk in a 1-cup liquid measure. Add the egg and beat well together. Pour into an 8 by 8-inch casserole dish.

  • Add the panko, garlic powder, cayenne, salt and pepper, to taste, to the pecan crumbs in the casserole dish. Whisk together to combine.

  • Set up an assembly line. Dredge catfish through the buttermilk mixture, then through the pecan mixture. You may need to press the pecans into the catfish to adhere.

  • Add the catfish fingers to the hot oil and cook until golden brown and crisp, about 2 minutes. Remove to a paper towel lined sheet tray to drain.

  • Spread some Honey Mustard Sauce on inside of the toasted rolls. Add sliced tomatoes, lettuce and the catfish fingers. Serve and enjoy warm.

Honey Mustard Sauce:
  • Mix all the ingredients into a small mixing bowl. Cover with plastic wrap and store in the refrigerator until ready to use.

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