PAN- SEARED, PECAN -CRUSTED FISH can be cooked outside; just be sure to place the pan on a grate over a low fire and follow the directions from there. Serve with roasted potatoes or spaghetti squash. You can't go wrong either wav.
1 cup all-purpose flour
1 cup milk
1 cup pecans, finely ground
1 cup fresh breadcrumbs
2 cups vegetable oil, for frying 4 (6-ounce) skinless fish fillets or
4 small, whole cleaned trout
4 green tomatoes, sliced
1 Prepare three shallow bowls: one with the flour, one with the milk and eggs whisked together, and one with a mixture of the pecans and breadcrumbs.
2 Heat the oil very slowly in a deep 12-inch cast-iron skillet to 350°F/175°C.
3 Dredge the fish in the flour, then the milk and egg mixture, then the pecan and breadcrumb mix-ture. Shake off any excess.
4 Fry the fish for 2 minutes per side, until golden brown. Drain on a paper towel-lined plate.
5 Repeat steps 3 and 4 with the green tomatoes and serve with the fish.