Crispy Pecan Fish Fillet Recipe

Name: Crispy Pecan Fish Fillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds fish fillets; 1 cup milk; 2 cups cornmeal; 1 teaspoon red hot pepper sauce; 1/2 teaspoon salt; 1/4 pound butter; 1/4 cup vegetable oil; 1 cup pecans chopped; 1 cup parsley leaves chopped; 1/2 cup lemon juice

Servings: persons

1 1/2 pounds fish fillets
1 cup milk
2 cups cornmeal
1 teaspoon red hot pepper sauce
1/2 teaspoon salt
1/4 pound butter
1/4 cup vegetable oil
1 cup pecans chopped
1 cup parsley leaves chopped
1/2 cup lemon juice

1
WASH THE FISH FILLETS under cold running water, and place them in a bowl with the milk, Tabasco and salt.
2
Allow them to sit at room temperature for 15 minutes.
3
Just before cooking, drain the fillets and dredge them in the cornmeal.
4
Heat 2 tablespoon of the butter and vegetable oil in a skillet over medium high heat.
5
Fry cornmeal covered fillets until crispy and brown, about 2 minutes on a side--don't crowd the pan.
6
Remove from the pan with a slotted spatula, drain on paper towels.
7
Repeat until all fish is fried.
8
Keep warm.
9
Pour grease out of the skillet, and add the remaining butter.
10
Place over medium heat, and when it has melted, add the nuts.
11
Stir constantly while the nuts brown.
12
Add parsley and lemon juice and stir to combine.
13
Pour sauce over fish fillets and serve immediately.

695

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 pounds fish fillets, 1 cup milk, 2 cups cornmeal, 1 teaspoon red hot pepper sauce, and more.

Yes, Crispy Pecan Fish Fillet falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crispy Pecan Fish Fillet

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