Sometimes I have a craving, but a key ingredient will be missing. This doesn’t stop me from trying to come up with an alternative. A couple of weeks ago I really wanted baked breaded chicken. However, there where no breadcrumbs where I was staying and the super market was all out. What was available to me were pecans. In lieu of breadcrumbs, I used the pecans and the results were delicious. The new coating needed refining. With a few more experimentations I got it down and added it as a coating over fish. I made sure to use a sustainably caught fish, and the results was delicious. The crust comes out perfect and super tasty. What’s best is how incredibly easy this is to make. Serve with a salad, and potatoes or rice. I made a homemade asian slaw to pair with the fish This could be your new fish and chips recipe.
I wrote the recipe using a wire rack when baking. This is the easiest way to ensure a golden crust all around. for my part I used my cast iron pan because it’s perfectly seasoned. I don’t even need to spray it and the crust is evenly crisped all over. If you have one, feel free to swap and skip lining a baking sheet.
Happy eating friends!
1/2 cup Pecans
1/2 cup Cornmeal
2 large Eggs
1/2 cup Milk
1/2 teaspoon Cayenne Pepper (optional)
2 teaspoons Paprika
1 1/4 pounds skinless Cod fillet, or Haddock fillet, or other thick white fish fillet (1 to 1 ½ inches thick), cut into 4 pieces (see step 2)
- Position rack on top shelf in oven. Pre-heat oven to 450 degrees. Line a rimmed baking sheet with foil and set a wire rack on top. Lightly spray or brush rack with vegetable oil.
- Pat fish dry with paper towels. Slice fillets in half lengthwise to form long pieces.
- Pulse pecans in food processor until pecans is coarsely ground, eight 1-second pulses.
- In a pie plate or wide shallow dish, whisk eggs with milk. In another dish, stir cornmeal with, paprika, cayenne, salt and pepper.
- Working with 1 piece of fish at a time, dip into egg mixture, then lightly coat with pecan mixture. Turn to coat evenly. Shake off excess pecan. Coat fish in egg and pecan mixture again. Shake off excess coating, then place on rack. Repeat with remaining fish, 1 piece at a time. Discard any remaining egg or pecan mixtures.
- Bake fish until instant-read thermometer inserted into centers of fillets registers 140 degrees, 18 to 25 minutes. The coating should be crisp and brown. Using thin spatula, transfer fillets to individual plates and serve immediately.