Monday, November 2, 2009

Pecan Crusted Fish


1/2 cup pecan pieces
1/2 cup plain dry bread crumbs
1/4 cup all-purpose flour
1/2 cup milk
1 egg (or 1/4 cup egg substitute)
1 1/2 pounds fish fillets (Tilapia is good)
1 teaspoon seasoned salt
1/4 cup canola oil

Chop pecans finely (like coarse bread crumbs); combine with bread crumbs in medium bowl. Place flour in second medium bowl. Blend milk and egg together in third medium bowl. Preheat large sauté pan on medium 1–2 minutes. Sprinkle both sides of fish with seasoned salt. Dip fillets in flour (coating both sides) then dip into egg mixture (allowing excess to drip off). Finally, dip into pecan mixture. Place oil in pan; swirl to coat. Add fish and cook 2–3 minutes on each side or until golden.

Yield: 4 servings
Use a thinner fish like tilapia, the pecans can burn if you cook it much longer than 2 to 3 minutes on each side.

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