Pecan-Crusted Catfish with Spicy Mango Chutney

Recipe courtesy of The Catfish Institute.

Recipe Ingredients:

Spicy Mango Chutney:
1 cup mango cut in small dice
2 tablespoons finely chopped jalapeño
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped red bell pepper
1 tablespoon apricot preserves
2 teaspoons lime juice
Salt and ground black pepper to taste

1 1/2 cups panko (Japanese bread crumbs)
3/4 cup shelled pecans
4 U.S. Farm-Raised catfish fillets (6 to 8 ounces each)
2 large eggs, lightly beaten with 2 tablespoons water
Olive oil for deep fat frying

Cooking Directions:

1. For Spicy Mango Chutney: In a microwave-safe bowl, combine mango, jalapeño, cilantro, red bell pepper, apricot preserves and lime juice. Microwave for 1 minute; stir and microwave until mango is barely tender. season with salt and pepper to taste. Serve warm or chilled. Makes about 1 cup.
2. In a food processor bowl, combine panko and pecans; process just until pecans are coarsely chopped.
3. Lightly coat fillets with egg wash, shaking off excess. Evenly coat each fillet with the panko mixture, firmly pressing to make it adhere.
4. In a deep skillet or fryer, heat oil to 350°F (175°C).
5. Fry fillets until golden on both sides, 6 to 8 minutes. Remove and drain on a rack.
6. Serve with Pecan-Crusted Catfish with Spicy Mango Chutney.

Makes 4 servings.

Recipe and photograph provided courtesy of The Catfish Institute.