🫙 From the Spice Rack
Crispy Pecan Fish Fillet
1 1/2 lb Fillets (catfish, snapper,fl 1 c Milk 2 c Yellow cornmeal 1 ts Tabasco 1/2 ts Salt 1/4 lb (1 stick) unsalted butter 1/4 c Vegetable oil 1 c Chopped pecans 1 c Chopped pars...
maineasy
Ingredients8 items
Ingredients
- 11/2 lb fillets (catfish, snapper,fl
- 1cup milk
- 2cup yellow cornmeal
- 1tsp tabasco
- 1/2tsp salt
- 1/4lb(1 stick) unsalted butter
- 1/4cup vegetable oil
- 1cup chopped pecans
Directions
- 1
1 1/2 lb Fillets (catfish, snapper,fl 1 c Milk 2 c Yellow cornmeal 1 ts Tabasco 1/2 ts Salt 1/4 lb (1 stick) unsalted butter 1/4 c Vegetable
- 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 T 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