Pecan-Crusted Fish Fillets
1 cup finely chopped pecans (not ground)
1/4 cup dry bread crumbs
2 tsp grated lemon peel
1 egg
1 tbsp milk
1 pound sole, orange roughy, walleye pike, or other delicate fish fillets, about 1/2 inch think
1/2 tsp salt
1/4 tsp pepper
2 tbsp vegetable oil
Lemon wedges
1. Mix pecans, bread crumbs and lemon peel in a shallow bowl. Beat egg and milk with a wire whisk or fork in another shallow bowl.
2. Cut fish into 4 serving pieces. Sprinkle both sides of the fish with salt and pepper. Coat fish with egg mixture, the coat well with the pecan mixture, pressing slightly into fish.
3. Heat oil in a 12-inch nonstick skillet over medium heat. Add fish. Reduce heat to medium-low. cook 6 to 10 minutes, turning once carefully with 2 pancakes turners, until fish flakes easily with a fork and is brown. Serve with lemon wedges.
1 cup finely chopped pecans (not ground)
1/4 cup dry bread crumbs
2 tsp grated lemon peel
1 egg
1 tbsp milk
1 pound sole, orange roughy, walleye pike, or other delicate fish fillets, about 1/2 inch think
1/2 tsp salt
1/4 tsp pepper
2 tbsp vegetable oil
Lemon wedges
1. Mix pecans, bread crumbs and lemon peel in a shallow bowl. Beat egg and milk with a wire whisk or fork in another shallow bowl.
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2. Cut fish into 4 serving pieces. Sprinkle both sides of the fish with salt and pepper. Coat fish with egg mixture, the coat well with the pecan mixture, pressing slightly into fish.
3. Heat oil in a 12-inch nonstick skillet over medium heat. Add fish. Reduce heat to medium-low. cook 6 to 10 minutes, turning once carefully with 2 pancakes turners, until fish flakes easily with a fork and is brown. Serve with lemon wedges.