Hudson's Pecan-Crusted Red Snapper
1 cup milk
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.
No Nutritional Information Available