Fillets in Nut Crust

Enjoy this “fish-fry” variation with a deep-fried flavor and much less fat. This goes great with a side of buttered egg noodles and steamed green beans.

Course lunch, Main Course, special occasion

Cuisine American, Canadian, firehouse

Keyword easy, firefighter, firehouse, fried, pecans, snapper

Author Firehouse Cooking

Cost $$$

Ingredients

2 pounds snapper or other firm lean fish fillets, skinless
1/3 cup all-purpose flour
1 cup fresh whole-wheat bread crumbs
1 cup finely chopped pecans
1 egg yolk
2 egg whites
2 tablespoons olive oil

Instructions

Cut the fish into serving size portions and lightly dust with the flour.
Combine the crumbs and nuts in a shallow pan.
In a small bowl, beat the egg yolk and whites with 2 tablespoons water.
In a medium nonstick frying pan, heat the oil, over medium-high heat.
Dredge each fish portion, first in the egg wash, then in the crumb-nut mixture, pressing the mixture evenly over the fish to coat well.
Place the fish in the hot oil and sauté on each side for about 2 minutes per side, or until golden brown.
Carefully place the fish on a bake-and-serve platter.
Bake in a preheated 350°F oven for about 5 minutes, or until the fish is fully cooked and flakes easily.
Serve immediately with fresh lemon wedges.