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Epicurious

Pecan Catfish Fish Sticks

The nutty crunch of these fish sticks harkens back to that cafeteria offering in name only. So fun and easy to eat, they’re a great way to introduce younger generations to eating fish. We got Jack to eat fish by adding pecans to it. Catfish is a real staple here in the South, but if it’s not readily available in your area, try using flounder or cod.

Recipe information

  • Yield

    serves 2 to 4

Ingredients

2/3 cup pecans, finely chopped
1/2 cup Ritz cracker crumbs (about 16 crackers)
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 pound catfish, cut into 1/2-inch fingerlike pieces
1/2 cup mayonnaise
Lemon wedges, for serving

Preparation

  1. Step 1

    Preheat the oven to 400°F. Lightly grease a baking sheet.

    Step 2

    In a shallow dish, combine the pecans, crackers, salt, and pepper.

    Step 3

    Coat each fish stick with the mayonnaise, then coat with the pecan mixture. Arrange the fish sticks on the prepared baking sheet.

    Step 4

    Bake, turning once, for 12 to 14 minutes, or until the fish is cooked through and the coating is golden brown. Serve with lemon wedges.

[![The Deen Bros. Take It Easy</a> <p>Reprinted with permission from <a href=](/images/recipesmenus/bookcovers/deenbrostakeiteasy.jpg)The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved. Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted. Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.
TagsCatfishFishSeafoodFlounderCodPecanNutMainDinnerDairy FreeOven BakeCookbooks
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