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Hudson's Pecan-Crusted Red Snapper
Prep Time:
15 minutes
Cook Time:
10 minutes
6 servings

1 cup milk

2 eggs

1 teaspoon each dried basil, oregano, thyme, granulated garlic, granul
ated onion, white pepper

2 cups pecan pieces

1 cup bread crumbs

1 cup flour

6 boned snapper filets, about 6 to 8 ounces each

1 cup olive or canola oil


To make breading, combine bread crumbs, pecan pieces, and herbs and se
asonings in a food processor, pulsing until medium-fine. Pour onto a f
lat dish and set aside.
To prepare fish, combine eggs and milk in a shallow bowl, whisking to
create a wash. Pour flour onto a flat dish.
Holding snapper by tail, dredge in flour until well-dusted. Pat away e
xcess flour. Pass floured fish through egg wash to dampen entire filet
. Place filets in breading mixture, pressing mixture onto both sides o
f filet with palm of hand. Remove and shake off excess. Set aside on a
dry sheet pan. Repeat with remaining filets.
Heat oil in large skillet over medium-high heat until it simmers. Saut
é filets until golden brown, cooking in batches of 2 or 3 at once
; do not let oil cool down.
Drizzle with lemon juice and fresh herbs, such as lemon balm, thyme, s
orrel, and basil.

Nutritional Information

No Nutritional Information Available