Pecan-Crusted Catfish with Tangy Dipping

Ingredients

Estimated total cost: €6.93 · €1.73/serving

• 4 catfish fillets (about 4 ounces each), rinsedEst. price €4.80–€7.20
• 2 tablespoons low-fat buttermilkEst. price €0.15–€0.30
• 2 slices light whole-wheat bread (lowest sodium available), coarsely tornEst. price €0.40–€0.80
• 2 medium green onions, thinly slicedEst. price €0.20–€0.40
• 3 tablespoons chopped pecansEst. price €0.35–€0.70
• 1/2 teaspoon salt-free lemon pepperEst. price €0.10–€0.25
• 1/2 cup fat-free sour creamEst. price €0.60–€1.00
• 2 tablespoons dill pickle relishEst. price €0.20–€0.40
• 1 teaspoon grated lemon zestEst. price €0.05–€0.15
• 1 teaspoon fresh lemon juiceEst. price €0.05–€0.10

Steps

1. 1

   Place the fish in a wide shallow dish, arranging it in a single layer. Pour half of the buttermilk over the top side, ensuring even coverage. Flip the fish and repeat with the rest of the buttermilk. Cover the dish and refrigerate for 10 minutes to 1 hour, making sure to turn the fish occasionally during this time.

2. 2

   Begin by preheating the oven to a temperature of 400°F.

3. 3

   Using a food processor or blender, pulse the bread until it forms fine crumbs for about 5 to 10 seconds.

Full steps, exact amounts, and Cook Mode are available after sign-in.

• Cultural note

  Pecan-crusted catfish is a popular dish in Southern cuisine, particularly in states like Louisiana and Mississippi. The tangy dipping sauce adds a zesty twist to the traditional recipe.

• Seasonal note

  Catfish is typically available year-round, but it is prime during the warmer months. Pecans are harvested in the fall, making this dish ideal for autumn.

• Health note

  This dish is a good source of protein and healthy fats from the catfish and pecans. The low-fat buttermilk and fat-free sour cream contribute to a lower calorie and fat content.