The nutty taste of this simple coating complements flaky fish fillets quite nicely. Complete the meal with parsley new potatoes and corn on the cob in season. Or, for a faster finish, serve with frozen French fries and mixed vegetables.—Taste of Home Test Kitchen, Greendale, Wisconsin
- 3 tablespoons seasoned bread crumbs
- 3 tablespoons finely chopped pecans or pistachios
- 1/4 teaspoon salt
- Dash pepper
- 3 tablespoons all-purpose flour
- 3 tablespoons milk
- 1/2 pound fish fillets (about 1/2 inch thick)
- 2 tablespoons vegetable oil
- In a shallow bowl, combine the bread crumbs, pecans or pistachios, salt and pepper. Place the flour in a shallow bowl and the milk in another bowl. Cut fish fillets into serving-size pieces if necessary. Dredge fish in flour, dip in milk, then coat with the crumb mixture.
- Heat oil in a nonstick skillet over medium heat. Fry the fish for 4-5 minutes on each side or until it flakes easily with a fork. Yield: 2 servings.
Originally published as Nut-Crusted Fried Fish in Quick Cooking July/August 1999, p18
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Nut-Crusted Fried Fish
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review