Pan-Seared, Pecan-Crusted Fish can be cooked outside; just be sure to place the pan on a grate over a low fire and follow the directions from there. Serve with roasted potatoes or spaghetti squash. You can’t go wrong either way.
- Yield: 4 Servings
- 1 cup all-purpose flour
- 1 cup milk
- 2 eggs
- 1 cup pecans, finely ground
- 1 cup fresh breadcrumbs
- 2 cups vegetable oil, for frying
- 4 (6-ounce) skinless fish fillets or 4 small, whole cleaned trout
- 4 green tomatoes, sliced
How to Make It
- Prepare three shallow bowls: one with the flour, one with the milk and eggs whisked together, and one with a mixture of the pecans and breadcrumbs.
- Heat the oil very slowly in a deep 12-inch castiron skillet to 350°F/175°C.
- Dredge the fish in the flour, then the milk and egg mixture, then the pecan and breadcrumb mixture. Shake off any excess.
- Fry the fish for 2 minutes per side, until golden brown. Drain on a paper towel–lined plate.
- Repeat steps 3 and 4 with the green tomatoes and serve with the fish.