Pistachio-Crusted Catfish Recipe
By: Jenny Nguyen-Wheatley
Serve this Pistachio-Crusted Catfish Recipe with a lemon wedge, then squeeze it over the catfish for a tart final touch! (Jenny Nguyen-Wheatley photo)
The buttery and smooth flavor of the pistachio nuts are the perfect coating for fresh catfish in this recipe – You'll love it!
Baking crushed pistachios on top of fish adds a delicious nutty flavor, of course. But nuts – especially pistachios – are also naturally high in fat, adding a surprisingly rich, buttery taste to the catfish fillets that I chose for this recipe. The slight crunch from the crust is also nice foil to the tender, delicate fish. I unexpectedly liked this recipe more than I thought I would. I’m not a huge fan of cooking with nuts, but after trying this, I decided that this recipe is worthy of adding to my normal weekly rotations of fish recipes.
The best eating-size catfish fall into the 5-pound range and below. If possible, fish for catfish out of cool, flowing water for the best table fare. I do not recommend eating middle-of-the-summer catfish from a stagnant pond. These fish tend to taste too much like the stinky, hot pond they came from, and they can be mushy in texture. Some of the best fish I’ve tasted were catfish caught out of a cold river during the spring spawning run.
Serves: 4
Prep time: 10 minutes
Cook time: 7-10 minutes
Ingredients:
- 4 boneless catfish fillets
- ⅔ cup shelled pistachios
- 1 tablespoon finely chopped parsley
- 3 tablespoons melted butter
- 1 teaspoon ground coriander
- Salt and pepper, to taste
- 1 teaspoon chopped chives
- 4 teaspoons bread crumbs
- Lemon wedges
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