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Baked Pistachio Catfish – Going Nuts Over Fish

Pistachios are healthy due to their rich calcium, thiamine, phosphorous, iron, and vitamin A content. The subtle and delicate nature of the pistachio nut makes it an excellent ingredient for flavoring a savory dish.

Pistachios are healthy due to their rich calcium, thiamine, phosphorous, iron, and vitamin A content. The subtle and delicate nature of the pistachio nut makes it an excellent ingredient for flavoring a savory dish. Buy unsalted and shelled pistachio nuts and try this recipe. You are going to go nuts over its simplicity and flavor.

John Woods is known as “Mr. Catfish” and is a recognized authority on the subject of cooking US Pond Raised-Catfish. His catfish cooking career has spanned more than three decades. He has cooked catfish and accompanying side dishes for tens of thousands of people across the United States and Canada through his catering company. His restaurants, featuring pond-raised catfish, were highly successful and his recipes are still in demand.

Woods’ series, Fifty Ways to Love a Catfish, is a comprehensive series on the “How to” of deep-frying fish, baking fish, broiling fish, searing fish, steaming fish, smoking fish, stewing fish, grilling fish, air-frying fish, oven fried fish, and even sous-vide of cooking this wonderful and versatile fish. Some have called this series: the video Bible” of cooking catfish.

Recipe

Degree of Difficulty: Easy

Equipment Needed

  • Blender or chopper for chopping the pistachios
  • Whisk or fork for beating the eggs
  • Two medium-size mixing bowls
  • Measuring cups and spoons
  • One sheet pan
  • Non-stick cooking spray

Ingredients

  • Four (3-5 or 5-7 ounce) catfish fillets
  • Two eggs, beaten
  • ½ cup finely chopped unsalted pistachios
  • ½ cup bread crumbs, unseasoned
  • ¼ cup minced parsley
  • ½ teaspoon of black pepper, or to taste
  • ¼ teaspoons of salt, or to taste
  • Four tablespoons of melted butter

Assembly

  • Place eggs in a mixing bowl and beat slightly until well blended.
  • In a second bowl, combine all of the dry ingredients.
  • Dip the catfish fillets into the egg wash and coat them thoroughly on both sides
  • Take the dipped fillets and dredge them thoroughly with the dry mix. Press the mixture into the fillets and make sure that it sticks
  • Place the fillets with the skin side down on a sprayed baking sheet.
  • Top the fillets with one pat of butter per fillet
  • Bake in a preheated oven at 375-400 degrees for approximately 10-15 minutes, depending on your range.
  • Reach a minimum internal temperature of 145 degrees Fahrenheit. The fish should be crusty and somewhat golden brown. If the fillets begin to brown too much, reduce heat and monitor.