Sunday, August 5, 2012

Pecan-crusted fish

2 lbs fish fillets (grouper, swordfish, catfish or tilapia all work well)
Blackening seasoning (BBQ dry rub also works well)
2 cups flour
1/3 cup ground pecans
2 eggs
2 tablespoons milk
Canola oil

Pat the fish dry. Stir together flour and nuts in a shallow dish. Season the fish with salt, pepper, and seasoning mix to taste. In a separate dish, whisk together the eggs and milk. Dredge the fish in the egg mixture, then the flour mixture. Heat a cast-iron skillet over medium-high heat; when hot, add the canola oil. Fry the fish in batches until golden-brown on both sides. Don't overcrowd the pan. Drain on paper towels and serve.

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