Prep Time
20 Mins
Cook Time
4 Mins
Yield
Makes 6 servings

How to Make It

Step 1

Stir together first 6 ingredients.

Step 2

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

Step 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.

Ratings & Reviews

taval2's Review

nhbrowneyedgirl
March 08, 2014
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.

nhbrowneyedgirl's Review

glachiew
August 13, 2013
Yum! I made this with fresh Haddock and I agree with the other reviewer that it was quite a treat. I especially liked that this was very quick. I will make this again as a work day meal.

glachiew's Review

taval2
January 25, 2013
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.