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Potato Pecan Crusted Catfish with Ginger Dressed Salad

Presented by:
SouthFresh Farms
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Try this easy to make Southern delicacy with a crunchy potato-pecan crust.

Recipe Prep Time
Prep Time
Recipe Cook Time
Cook Time
12 min
Recipe Ready Time
Ready In
Recipe Servings

4 U.S. farm raised catfish fillets
1/2 cup orange juice
1/3 cup olive oil
4 tsp light soy sauce
1 tsp ground or grated fresh ginger
1/2 cup pecans, toasted and finely chopped
1/2 cup packaged potato flakes
3 navel oranges, peeled and diced
1 5-8 ounce bag spring mixed salad greens
2 Tbsp slivered fresh basil


Preheat oven to 425F.

 Whisk together orange juice, olive oil, soy sauce, and ginger to make a dressing. 

Brush 2 tablespoons of the dressing on catfish. Place catfish on an oiled baking pan.

Mix together pecans and potato flakes; spoon on top of catfish. Drizzle with an additional 2 tablespoons of the dressing.

Bake for 10 to 12 minutes, or until fish flakes easily when tested with a fork.

Combine the remaining dressing with diced oranges and toss with salad greens and basil.

Divide salad mixture evenly over four plates. Top with catfish. Serve immediately.


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