Make the pecan-crusted chicken first since it is
illet with buttermilk.
Press pecan mixture on top of buttermilk
Pecan-Crusted Chicken:
Combine 1 cup
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Season cod with salt on both sides. Heat oil in a large skillet and cook cod until lightly browned, 2 to 3 minutes per side.
Combine grated potatoes, shallots, and egg in a bowl. Season with parsley, nutmeg, and salt. Spread potato mixture on top side of each cod fillet and sprinkle with butter.
Bake in the preheated oven until potato crust is lightly browned and cod flakes easily with a fork, about 10 minutes.
Preheat oven to 350\u00b0F.
Season filets with salt & pepper & place in baking dish. Sprinkle with lemon juice, white wine, and 1 1/2 t olive oil.
In small bowl, combine breadcrumbs, zest, & 1 T parsley. Sprinkle cod with mixture and drizzle crumbs with 1 1/2 t olive oil.
Place cod in oven & bake until fish is cooked through (12-15 minutes). Remove from oven and turn on broiler.
Place fish under broiler to brown breadcrumbs. Remove & serve.
oth sides of the cod fillets.
Add cod fillets to the
Preheat the oven to 350\u00b0F Season the fish with salt and pepper. Put into an oven proof dish.
Mix the cheese with the mustard, cream and chives. Spread evenly over each cod fillet.
Bake for 20 minutes until the fish is cooked and the top is golden.
Make the tomato and chive salad by slicing the tomatoes and arranging on four plates. Sprinkle with chives and season with salt and pepper.
Serve the fish on the salad. Accompany with new potatoes if you like.
owl. Sprinkle each piece of cod with the bread crumb mixture
lear.
http://everydaypaleo.com/pecan-crusted-chicken/.
Beat the egg with the garlic powder, onion powder, paprika, cayenne pepper, and salt until evenly mixed. Spread the pecan meal into a shallow dish. Dip the walleye fillets into the egg mixture, then press into the pecan flour.
Heat the butter and vegetable oil in a large skillet over medium-high heat. Place the walleye fillets into the pan. Cook until golden brown on both sides and the fish flakes easily with a fork, 3 to 4 minutes per side.
or seasoning.
Make the pecan crust: In a medium bowl
gg mixture and then into pecan mixture, pressing to coat well
nd pepper, sprinkle with the pecan mixture and the butter pieces
elted butter on top. Sprinkle pecan halves over chicken.
Bake
Whisk ingredients together.
Season Cod with salt and pepper.
place the pieces of dried cod (baccala) in a large pan
Preheat oven to 375 degrees. Lightly grease a barge baking sheet.
Rinse cod well under cold running water.
Warm oil in a large skillet over medium-high heat.
In a bowl, whisk together egg and milk. Coat cod fillets with flour; shake off excess. Dip cod in egg mixture; allow excess to drip off. Coat cod with oats.
Place fish one at a time in hot oil; fry about 2 1/2 minutes, then turn over, and fry about 2 1/2 minutes more. Remove to paper towels. Season to taste with salt and pepper.
ring to the boil. Add cod for 5 minutes then remove