Hudson's Pecan-Crusted Red Snapper
1 cup milk
1 teaspoon each dried basil, oregano, thyme, granulated garlic, granulated onion, white pe
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 seasonings in a food p
rocessor, pulsing until medium-fine. Pour onto a flat 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 excess flour. Pass fl
oured fish through egg wash to dampen entire filet. Place filets in breading mixture, pres
sing mixture onto both sides of 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. Sauté 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, sorrel, and basil.
No Nutritional Information Available