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Pan-seared, pecan-crusted fish with fried green tomatoes recipe

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Ingredients

Adjust Servings:
1 cup all-purpose Flour
1 cup Milk
2 Egg
1 cup Pecans , finely ground
1 cup fresh Breadcrumbs
2 cups Vegetable Oil , for frying
4 small, whole cleaned Trout or 4 (6-ounce) skinless fish fillets
4 green Tomato , sliced

Pan-seared, pecan-crusted fish with fried green tomatoes recipe

  • Serves 4
  • Medium

Ingredients

Directions

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Pan-Seared, Pecan-Crusted Fish can be cooked outside; just be sure to place the pan on a grate over a low fire and follow the directions from there. Serve with roasted potatoes or spaghetti squash. You can’t go wrong either way.

Steps

1
Done

Prepare three shallow bowls: one with the flour, one with the milk and eggs whisked together, and one with a mixture of the pecans and breadcrumbs.

2
Done

Heat the oil very slowly in a deep 12-inch castiron skillet to 350°F/175°C.

3
Done

Dredge the fish in the flour, then the milk and egg mixture, then the pecan and breadcrumb mixture. Shake off any excess.

4
Done

Fry the fish for 2 minutes per side, until golden brown. Drain on a paper towel–lined plate.

5
Done

Repeat steps 3 and 4 with the green tomatoes and serve with the fish.

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