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Panned fried fish with pecan topping
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| Artist: |
_ |
| Categories: |
Fish, Fried, Seafood, Toppings |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| | COATING | | 1
| cup | Pecan, pieces | | 1/2
| cup | Butter, cut in 1" pieces | | 2
| tsp | Juice, lemon | | 1/8
| tsp | Pepper, red | | 1
| tsp | Garlic, minced | | 1
| tsp | Sauce, Worcestershire | | 1/4
| tsp | Salt | | | FISH | | 6
| each | Fish, filets | | 2
| cup | Flour | | 1
| tsp | Salt | | 1
| tsp | Paprika, sweet | | 1/2
| tsp | Pepper, black | | 1/8
| tsp | Pepper, red | | | Oil, vegetable | | | Lemon wedges (garnish) |
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Procedures:
| 1 | Coating: ======== into a food processor place the pecans, butter, lemon juice, pepper, garlic, worcestershire and salt. | | 2 | Process until uniform. | | 3 | Fish: ===== heat the vegetable oil in a skillet to 350°F. | | 4 | Heat enough oil to cover the fish filets half way. | | 5 | Dredge the fish in flour. | | 6 | Shake off any excess. | | 7 | Drop the fish filets in the hot fat and fry for seven minutes on a side (depending on the thickness of a fish). | | 8 | The fish are done when they are opaque and flake easily with a fork. | | 9 | Assembly: ========= place the fried filets on a broiler pan and cover with the pecan topping. | | 10 | Place the broiler pan in the oven about 6 inches away from the flame and broil for up to a minute. | | 11 | The fat content is so high here that you shouldn"t leave the fish alone. | | 12 | They will cook quickly and there is always the potential for burning. | | 13 | Serve hot on a plate garnished with lemon wedges and parsley. |
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