PECAN CRUSTED RED SNAPPER

By stepjo7269

MS Farmer's Market Cookbook p. 91
Tim Lockley; Gulfport, MS

Ingredients

• Directions:
• 1 1 1 c. bread crumbs
• 2 2 2 c. pecan pieces
• 1 1 1 t. dried basil
• 1 1 1 t. oregano
• 1 1 1 t. whole leaf thyme
• 1 1 1 t. granulated garlic
• 1 1 1 t. granulated onion
• 1 1 1 t. white pepper
• 6 8 6 8 1/2 oz. boned red snapper filets (approx 1/2 inch thick)
• 2 2 2 eggs
• 1 1 1 c. milk
• 1 1 1 c. flour
• 1 1 1 c. olive oil
• lemon juice
• ●In a food processor, combine bread crumbs, pecans, basil, oregano, thyme, garlic, onion and pepper. Pulse until medium-fine. Place in flat dish and set aside.
• to another flat dish, combine eggs and milk and whisk together to create an egg wash.
• ●In a separate dish, add flour.
• ●Remove and shake off excess. Set aside on a dry sheet pan until all of the filets are breaded.
• to 2-3 in a large skillet over medium-high heat. Saute filets until golden brown. (Over crowding the skillet can cause the oil to cool down, so fry the fish 2-3 at a time.)
• ●Drizzle filets with lemon juice and fresh herbs such as basil or thyme.

Details

Servings 6

Preparation

Step 1

●Note: The breading of the filets can be done several hours prior to the meal being served. Store the breaded filets between wax paper in the refrigerator until time to saute.