Baked Catfish Pecan Meuniere blends Southern comfort with a refined touch. Tender catfish fillets are coated in a crunchy pecan crust and baked until golden, then finished with a light, lemony meunière-style sauce. Serve with spicy sautéed greens for a balanced, flavorful meal.
“I made this recipe tonight, and it was just fabulous! My husband absolutely loved it too. It will go on our monthly menu, maybe even our weekly menu. Thank you for a great recipe!”
The inspiration behind this recipe:
Some meals linger in your memory—this is one of them. Early in our marriage, my husband and I spent a weekend in New Orleans and stumbled into the Palace Cafe. Their Catfish Pecan Meuniere left a lasting impression: delicate fish, nutty crust and a bright butter-lemon sauce.
I bought their cookbook and tried the original at home, but wanted a lighter version with less butter and cream. This baked interpretation keeps the rich flavor while reducing heaviness, and it’s become one of our favorite easy fish dinners.
What is Meunière?
Meunière, French for “miller’s wife,” refers to a classic fish preparation and sauce. The sauce is traditionally browned butter with lemon juice and parsley. For the cooking method, fish is typically dredged in seasoned flour and pan-fried in butter.
The addition of pecans is a Southern twist that works beautifully. To avoid over-browning the nuts and to lighten the dish, this version bakes the pecan crust rather than frying it.
Tips for making Baked Catfish Pecan Meuniere:
- Use a mini food processor or chop pecans by hand. Pulse briefly to avoid turning the nuts into a paste.
- Farm-raised U.S. catfish is a reliable choice; ask your fishmonger about the source. If you prefer, substitute another flaky white fish such as sole, flounder, tilapia or barramundi. For a non-seafood option, use chicken.
- Light butter spread melts smoothly for the meunière sauce and helps reduce total fat; it won’t brown like regular butter, so keep the sauce gently heated.
- Coating the catfish with the spiced pecan mixture and baking it creates a crisp exterior without deep-frying.
- Palace Cafe serves a richer butter-and-cream sauce; this version keeps the lemony flavor while trimming richness.
Serve the fish with spicy sautéed greens—Swiss chard, kale, turnip greens, collards or spinach all work well. Quickly sauté the greens, then finish with garlic, crushed red pepper and a splash of red wine vinegar for brightness.
Baked Catfish Pecan Meuniere with Spicy Sautéed Greens—an elegant, easy weeknight dinner with a Southern soul. Laissez les bon temps rouler!
Thanks to Schermer Pecans for providing the pecans used in this recipe.
For more tasty fish dishes, try:
- Pistachio-Crusted Fish with Lemon Dill Aioli
- Baked Fish with Cherry Tomato-Olive Sauce and Lemon Chive Asiago Orzo
- Crispy Chickpea-Topped Fish with Jalapeño-Lime Tartar Sauce
- Blackened Halibut with Mango Avocado Salsa
Baked Catfish Pecan Meuniere and Spicy Sauteed Greens
Equipment
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Mini Food Processor
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13 x 9 Baking Dish
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Saucepan
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Stainless Steel Skillet
Ingredients
Catfish
- Cooking spray
- 1 cup pecans
- Salt and freshly ground black pepper, to taste
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon cayenne pepper, or to taste
- 1/4 cup all-purpose flour
- 1 large egg
- 1 tablespoon milk
- 2 (6-8 ounce) catfish fillets, rinsed and patted dry
Meuniere Sauce
- 1/2 cup light butter
- 2 teaspoons lemon juice
- 1 teaspoon Worcestershire sauce
- Hot sauce, to taste
- 2 tablespoons chopped parsley, plus more for garnish
Greens
- 2 tablespoons olive oil, or vegetable oil
- 1-2 bunches Swiss chard, or kale, turnip, collards or spinach; cut into strips or coarsely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon red wine vinegar, or to taste
- Salt and freshly ground black pepper, to taste
Instructions
Catfish
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Preheat oven to 375°F. Spray a baking dish with cooking spray.
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Combine pecans, salt, pepper, Cajun seasoning and cayenne in a mini food processor. Pulse until finely chopped and transfer to a plate.
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Place flour on another plate and season with salt and pepper. Whisk egg and milk together in a shallow bowl.
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Dredge each fillet in the flour, shaking off excess. Dip in the egg mixture, then press into the pecan mixture to coat. Place on the prepared baking dish and lightly spray the tops with cooking spray.
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Bake 18–20 minutes, or until the fish flakes easily with a fork.
Meuniere Sauce
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Combine light butter, lemon juice, Worcestershire and hot sauce in a small saucepan. Warm gently until the butter melts, then stir in parsley. Keep warm until serving.
Greens
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Heat oil in a skillet over medium-high. Add greens in large handfuls, tossing with tongs as they wilt and adding more until all are cooked.
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Add garlic and cook briefly until fragrant (about 15 seconds). Stir in crushed red pepper flakes, red wine vinegar and salt and pepper to taste.
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Serve the baked catfish over the greens and drizzle with the meunière sauce.
Notes
- Assemble the coated catfish up to 1 day ahead and refrigerate until ready to bake.
- Meunière sauce can be made a day ahead and gently reheated on the stovetop.
- Greens can be prepared 1–2 days ahead and reheated when needed.
Nutrition
Nutritional values are estimates and may vary based on ingredients and portion sizes. Adjust for dietary needs and allergies.
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