Parmesan-Pecan-Crusted Fried Fish

Southern Living
Makes 6 servings


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1/2 cup ground pecans
1/2 cup grated Parmesan cheese
1/2 cup fine, dry breadcrumbs
1/4 cup finely chopped fresh parsley
3/4 teaspoon salt
1/2 teaspoon pepper
2 pounds cod fillets
2 large eggs, beaten
1/2 cup olive oil


Prep: 20 Minutes
Cook: 4 Minutes

1. Stir together first 6 ingredients.

2. Cut fillets into 2-inch pieces; dip in eggs, and dredge in pecan mixture.

3. Cook fish, in batches, in hot oil in a large skillet over medium-high heat 1 minute on all sides or until golden; drain on paper towels. Place fish on a wire rack in a jelly-roll pan, and keep warm in a 200° oven.

Created date

April 2008