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Pecan Catfsh with Mango Jalapeno Chutney

Pecan Catfsh with Mango Jalapeno Chutney

From: McCormick & Schmick's Seafood Restaurants.

Yield: 4 servings.

4 U.S. Farm-Raised Catfish fillets,
6-8 oz. each
1 1 ⁄2 cups panko breadcrumbs
3⁄4 cups shelled pecans
2 lightly beaten eggs, with 2 Tbsp. water
as needed, oil for deep-ffat frying
as desired, Mango Jalapeno Chutney
1 cup small, cubed mango
3 Tbsp. apricot preserves
1 small jalapeno pepper, seeded, minced
1 Tbsp. minced cilantro
1 tsp. minced sweet red pepper
2 tsp. lime juice
to taste, salt and pepper

For catfish: In bowl of a food processor, place panko and pecans; whirl just until pecans are coarsely chopped. Lightly coat fillets with egg wash, shaking off excess. On a flat surface, evenly coat each fillet with panko mixture, firmly pressing it into both sides. Heat oil to 350 degrees F. Add fillets to oil, a few at a time. Fry until golden on both sides, 6 to 8 minutes. Remove and drain excess oil. If desired, serve with Mango Jalapeno Chutney.

Mango Jalapeno Chutney: In microwave-safe bowl, combine mango, apricot preserves, jalapeno, cilantro, sweet pepper, lime juice and 1 Tbsp. water. Microwave for 1 minute; stir and microwave until mango is barely tender. Season with salt and pepper. Serve warm or chilled.