We love fish around here, but get tired of the same thing over and over. With the holidays coming up I happen to have pecans lying around the kitchen. Pecans aren’t something I would normally keep on hand, but have always wanted to try pecan crusted anything really!
I figured Monday was a better night than ever to try it out, and boy was it a HIT!
Getting right down to it.
Pecan Crusted Tilapia:
4 Tilapia filets
3-4 tbs crushed pecans
3 tbs flour
1/2-1 tsp garlic powder
1/2-1 tsp onion powder
1/2 tsp black powder
1/2 tsp salt
5 splashes of hot sauce
1 cup buttermilk/ milk
Set up three different “stations”. In one shallow dish mix buttermilk/ milk with hot sauce. In another shallow dish mix breadcrumbs, pecans, onion powder, garlic powder, pepper, and salt. In the last dish add your flour.
I used a cast iron skillet, but you can use whatever you would like. Put a tablespoon or of oil. I used canola for the high smoke point. Heat the oil to medium heat.
I always pat my thawed fish filets with a paper towel, to prevent the “gooping”. Dredge filet through the flour, then the milk mixture, then the pecan mixture.
Shallow fry the filets for about 3 minutes for the first side, the first side will only take 1 minute or so to finish cooking.
Pat dry fish filets.
I used a food processor to mix my pecans, breadcrumbs, and spices just to be sure the pecans are finely crushed.
I did not have buttermilk so I used whole milk. Worked fine.
These could also be baked, on a wire rack over a baking sheet, to crisp both sides of fish.
These were good. Great. Period.
Hope you enjoy.