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Old 06-17-2015, 11:26 AM
DougH DougH is offline
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Join Date: Feb 2015
Posts: 293
Default Re: Pan fried fish with pecan butter

Sure thing, here's the recipe text (OCR is a wonderful thing, hopefully I found all the errors), and thanks for the tip on cooking and cleaning up after fish.

Pan-Fried Fish With Pecan Butter
SERVES 6 ACTIVE TIME: 20 MINUTES START TO FINISH: 1 HOUR

Fish fries are a tradition throughout the southern states and well into the upper reaches of Wisconsin. If you're lucky enough, you might find a super crunchy thick coating like this one, made with a combination of cornmeal and chopped pecans. There's even a simple lemon sauce with more pecans.

It is important to refrigerate coated foods before frying them to allow time for the coating to adhere. Here, the brief chilling time bonds the flour, egg, and breading so the crumbs are less likely to fall off when the food is fried.

Note: The fish can he prepared for frying up to 1 day in advance. Refrigerate the fillets on a platter with sheets of plastic wrap separating the layers, and then cover the platter tightly with plastic wrap.

Variation: Substitute walnuts or black walnuts for the pecans.


6 (6- to 8-ounce) thin white-fleshed fish fillets, such as flounder or sole
3 cups coarsely chopped pecans
1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
Salt and ground black pepper
4 cup whole milk
2 large eggs
1/2 teaspoon hot red pepper sauce
1/2 cup vegetable oil
1/4 pound (1 stick) unsalted butter, cut into thin slices
1/3 cup freshly squeezed lemon juice
1 cup chopped fresh parsley

PREHEAT the oven to 150F. Line a baking sheet with foil.

RINSE the fish and pat dry with paper towels. Place 1 1/2 cups of the pecans in a food processor and pulse until very finely chopped.

COMBINE the chopped nuts, cornmeal, flour, and salt and pepper to taste in a shallow bowl and mix well. Combine the milk, eggs, and red pepper sauce in another shallow bowl and whisk well.

DIP the fillets, one at a time, into the milk mixture, and then into the pecans, coating evenly, and transfer to a rack set over a baking sheet. Refrigerate, loosely covered with plastic, for 30 minutes.

HEAT a 12-inch skillet over medium-high heat. Add the oil and coat the pan evenly. Add as many fillets as will fit in the skillet. Cook the fish for 1 1/2 to 2 minutes per side, or until browned, turning the fillets gently with a slotted spatula. Transfer the fillets with the slotted spatula to the prepared baking sheet and pat with paper towels. Keep warm in the oven while frying the remaining fish.

POUR the oil out of the skillet and wipe it clean with paper towels. Return the skillet to the stove and heat it over medium heat. Add the butter and remaining pecans and cook for 2 minutes, stirring frequently, or until browned. Add the lemon juice and parsley and cook for 1 minute. Season the sauce to taste with salt and pepper.

TO SERVE, spoon the sauce across the center of each fillet.
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