Cut fillets into 2-inch pieces; dip in eggs, and dredge in pecan mixture.
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.
Very tasty - I made this with a cod loin and followed the recipe exactly with one exception... I used WAY less oil. I just coated a non-stick pan with olive oil and seared the fish instead of frying it. Delish - even my 6yr old ate it.
I made this with fresh trout (orange meat, not white) and it was fantastic! Even my 3 year old granddaughter ate a whole fillet by herself. This was a treat.
The only modification was to dab the fish dry with paper towels, then roll in corn starch, then the egg, salt and pepper wash before rolling in the crust. Wow! I can't wait to try this again.
Thanks very much for sharing this.
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