Pecan Crusted Redfish Recipe
Pecan crusted batter, fried & topped with a creole mineure sauce, served with creole green beans & heirloom potatoes
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pecan Crust
Finely chop the pecan halves and set aside. In a shallow dish, place the flour seasoned with a pinch of salt. In another dish, beat the eggs. In a third dish, combine the cornmeal and chopped pecans.
- 2
Prepare the Fish
Pat the redfish fillets dry and season both sides with creole seasoning. Dredge each fillet in the flour, dip into the beaten eggs, then coat thoroughly with the cornmeal-pecan mixture.
- 3
Fry the Fish
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the coated redfish fillets. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
- 4
Cook the Green Beans and Potatoes
For the heirloom potatoes, boil until tender, about 15 minutes. For the green beans, steam or sauté in a pan with a bit of olive oil and creole seasoning until tender but still crisp.
- 5
Serve
Plate the fried redfish, top with Creole mineure sauce, and serve alongside the creole green beans and heirloom potatoes.
