Pecan-Crusted Fish Fillets
12 ounces skinless catfish, white fish, tilapia, cod, or orange roughy fillets, ~1/2 inch thick
Thaw fish, if frozen. Rinse fish and pat dry with paper towels.
In a shallow dish or pie plate, stir together ½ cup flour, ½ tsp. salt and dash of pepper.
In another shallow dish, stir together ½ cup finely chopped pecans or walnuts mixed with ½ cup dry bread crumbs.
In a small bowl, beat together 1 egg plus 1 Tblsp. water
Dredge fish fillets in flour, shaking off excess.
Dip in egg mixture
Roll in nuts and breadcrumbs
Saute in butter until done (use medium heat, so the nuts don't burn)
Line a baking pan with foil. Lightly grease the foil.
Place the coated fish in the prepared pan.
Bake, uncovered, at 425 degrees for 20 to 25 minutes.
-use your favorite fish, trout, perch, walleye...fillets work better than chunks.
-the nuts will get dark, but it brings out a nice rich flavor.