Pan-Seared, Pecan-Crusted Fish - with fried green tomatoes

Pan-Seared, Pecan-Crusted Fish - with fried green tomatoes

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.


Serves 4


1 cup all-purpose flour

1 cup milk

2 eggs

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

Serves 4

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.

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