Panned Fried Fish With Pecan Topping

Recipe Ingredients

		Coating
1 cup	237ml	Pecan - pieces
1/2 cup	99g / 3.5oz	Butter - cut in 1" pieces
2 teaspoons	10ml	Juice - lemon
1/8 teaspoon	0.6ml	Pepper - red
1 teaspoon	5ml	Garlic - minced
1 teaspoon	5ml	Sauce - Worcestershire
1/4 teaspoon	1.3ml	Salt
		Fish
6		Fish - filets
2 cups	125g / 4.4oz	Flour
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Paprika - sweet
1/2 teaspoon	2.5ml	Pepper - black
1/8 teaspoon	0.6ml	Pepper - red
		Oil - vegetable
		Lemon wedges - (garnish)

Recipe Instructions

Coating: Into a food processor place the pecans, butter, lemon juice, pepper, garlic, Worcestershire and salt. Process until uniform.

Fish: Heat the vegetable oil in a skillet to 350F Heat enough oil to cover the fish filets half way.

Dredge the fish in flour. Shake off any excess. Drop the fish filets in the hot fat and fry for seven minutes on a side (depending on the thickness of a fish.) The fish are done when they are opaque and flake easily with a fork.

Assembly: Place the fried filets on a broiler pan and cover with the pecan topping. Place the broiler pan in the oven about 6 inches away from the flame and broil for up to a minute. The fat content is so high here that you shouldn't leave the fish alone. They will cook quickly and there is always the potential for burning.

Serve hot on a plate garnished with lemon wedges and parsley.

Source:
"Heirloom Recipes" by Marcia Adams, 1994

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