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Cajun Fish with Brown Butter and Pecans

Cajun fish with a pecan browned butter sauce is truly a special meal. Make some pecan butter and a browned butter sauce. Then season your fish Cajun style and dust with flour to lightly fry. Oh my. It is that good!
Cajun fish

It has been a lot of years that this recipe has begged to be made.

Something about it always sounded so enticing. So luscious. So nutty and rich. I never ate it in N’awlins. In fact, I’ve never eaten it before last Thursday.

But I’m so glad I did make it, that is. And so is Manservant, for that matter.

This Cajun fish with brown butter and pecans was just a hunk a hunk of burnin’ love! (Don’t know where that came from!)

I always keep barramundi fillets from Costco in the freezer.

They are thawed in no time and I even here of people using them frozen and just adding a little to the cooking time.

Now I know that barramundi is not found in Louisiana but catfish is, and redfish and other fishes.

All you need is a good firm fleshed fillet. Trout would work too.

There are lots of fish in the sea, don’t you know?

And pecans? We know those are from the South.
In fact, the last time I was in Texas which was way too long ago, we gathered them in a park and schlepped them on the plane, only to bring them home and find out that most of them were dried out.

What a bummer; though that probably saved me some time given that it would have taken a lot of crackin’ to get at those pecans.

But imagine a whole tree of nuts that no one picked up. Shame, shame, shame!

So now that I’ve talked a bit about nothing just take my word for it and make this fish.

Perfect for company and perfect to let your family know that you love them.

After all clogging your arteries with butter is a good thing now and then! I think in this case the healthiness of the nuts balances out the butter, don’t you?

And since I’m just ranting away, I do believe that Julia Child and Paul Prudhomme had two things in common.

One was their height and the other is butter. Man, does this man like butter. And that’s a damn good thing for this Cajun fish with pecan butter.

Cajun fish with brown butter and pecans
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cajun fish

Cajun Fish with Pecan Butter and Browned Butter

  • Author: Abbe Odenwalder
  • Prep Time: 35 Minutes
  • Total Time: 35 minutes
  • Yield: 4 Servings 1x
  • Category: Main Course
  • Cuisine: Cajun


This Cajun fish with brown butter and pecans, plus lots of Cajun seasonings is so good, you will wonder why it took you so long to discover it!


Units Scale


1 T salt

1 t onion powder

1 t sweet paprika

3/4 t cayenne

1/2 t white pepper

1/2 t garlic powder

1/2 t pepper

1/4 t dry mustard

1/4 t oregano

1/4 t thyme leaves


1/2 c milk

1 c flour

4 Fish Fillets

Oil for pan frying

3 T rough chopped pecans

Brown Butter Sauce

4 T Brown Butter

1 T Worcestershire

Pecan Butter

4 T softened butter

1/2 c toasted, chopped pecans

2 T chopped onion

1 t lemon juice

1/2 t Tabasco

1 t chopped garlic


Make the brown butter sauce by melting 4 T of butter in a sauce pan over medium heat. Let butter start sizzling and as soon as it stops remove from heat. Do not let it burn. Remove from heat and stir in Worcestershire sauce.

To make pecan butter combine all ingredients in a food processor and process until smooth, scraping down sides as necessary, about 2 to 3 minutes. Reserve for topping fish.

Combine all seasoning ingredients together.

Combine milk and egg together in a dish large enough to dip the fish into. Beat until blended with a fork,

Take 1 T of the seasoning mix and combine with the flour. Sprinkle some of the seasoning mix directly onto the fish on both sides. Pat the excess off.

Heat 1/4″ of oil in a large heavy skillet until it reaches 350 degrees.

Dip fish fillets into the egg mixture then into the flour. Pat off excess.

Fry fish about 2 to 3 minutes per side, making sure not to burn the coating. Remove and top with 2 T of pecan butter.

Place a thin spread of brown butter on a dinner plate. Top with fish. Sprinkle with pecans and if there is any brown butter left, make sure to drizzle it on top.



Adapted from Paul Prudhomme

Keywords: pecan fish, pecan crusted fish, cajun fish

Recipe rating

Shobelyn Dayrit

Thursday 13th of March 2014

Hi! I am hosting my first ever Cunning Ladies' Friday Party in my blog. I would love for you to join us and add this beautiful post there. Love your pictures!


Thursday 13th of March 2014

we have not been exposed too much to southern food...this is just great!

Carol at Wild Goose Tea

Wednesday 12th of March 2014

Man oh Man whenever I have nut encrusted fish, it was been a memorable eating experience. This recipe goes WAY WAY WAY above that. Okay maybe I am just a wee bit carried away, but how lovely that it is UP. Laughing. Thanx for the recipe

Shelley @ Two Healthy Kitchens

Wednesday 12th of March 2014

Fish = "Hunk a hunk of burnin' love"?!?! Seriously - where do you come up with this stuff!?!? I can always count on you, Abbe! Thanks for the smiles and this gorgeous fish recipe! So many luscious flavors playing together here - so lovely!

Maureen | Orgasmic Chef

Wednesday 12th of March 2014

Pecan and browned butter? Stop right there I'm taking over the bus. Wow, what a clever dish.