Crispy Pecan Fish Fillets | Wisconsin Electric Cooperative News
Crispy cornmeal-coated fish fillets fried to perfection in butter and oil—quick and delicious! Perfect for a satisfying meal.
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Cooking tools:
- Spatula
- Skillet
- Mixing bowl
- Stove
- Paper towel
- Measuring spoon
- Serving platter
Ingredients
- 1-1/2 lbs fish fillets ((catfish, snapper, flounder, or fish of choice))
- 1 cup milk
- 1 Tbsp Tabasco sauce
- 1/2 tsp salt
- 2 cups yellow cornmeal
- 1 8 Tbsp (1 stick) unsalted butter
- 1/4 cup vegetable oil
- 1 cup pecans (chopped)
- 1 cup fresh parsley (chopped)
- 1/2 cup fresh lemon juice
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