Pecan Crusted Catfish with Honey Sauce



8 catfish fillets ( boneless)

3 cups pecans

Salt & pepper to taste

1 c flour

1 teaspoon paprika

½ c water

2 eggs

½ c honey

¼ c butter

½ cup chopped parsley

Peanut oil for frying

Place pecans in food processor – pulse into fine meal. Season fillets with salt & pepper. Dip catfish into flour and paprika mixture and then dip in water/egg mixture. Shake off and Dip in pecans dust. Pan fry in skillet until done.

Sauce – Melt butter and honey in microwave. Drizzle over fish and sprinkle with parsley.


Visitor information found here-



St. Landry Parish Visitor Center
Monday-Saturday 9am-5pm

978 Kennerson Road (I-49 exit 23)
PO Box 1415 Opelousas, LA 70570

St. Landry Parish Tourism

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