Make the pecan-crusted chicken first since it is
aking pan.
Rinse the fish and place it in a
illet with buttermilk.
Press pecan mixture on top of buttermilk
Combine pecans, breadcrumbs, salt, garlic powder and pepper in a shallow dish.
Combine buttermilk and hat sauce in another shallow bowl.
Place flour on a plate.
Dredge in flour. Dip in buttermilk. Dredge in pecans.
Heat skillet and add oil. Cook 3 minutes on each side or until fish flakes.
OR
Leave skin on 1 side and dredge nonskin side.
Broil until flakey.
Serve with lemon wedge.
Make aioli by combining all ingredients and stirring well. Store in the refrigerator until ready to serve.
To make fish, combine milk and egg white in a shallow dish. In a second dish, combine cornflakes, flour, salt and pepper.
Heat oil in a large skillet (non-stick works best) over medium-high heat.
Dip fillets in milk mixture and then dredge in cornflake mixture.
Add to pan and cook 4 minutes per side or until fish flakes easily.
Garnish with lemon wedges and serve with aioli.
anko breadcrumbs.
Take one fish filet, and dip it in
n a large bowl. Add fish and stir to coat; set
n a large bowl. Add fish and stir to coat; set
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.
Pecan-Crusted Chicken:
Combine 1 cup
Preheat oven to 425\u00b0F. Oil a baking tray and line with parchment paper.
Place fish on prepared tray. Combine mayonnaise and wasabi then spread over fish. Press fish into breadcrumbs to coat then drizzle with oil. Roast for 15 mins, or until cooked to your liking.
Meanwhile, to make the red cabbage coleslaw, whisk vinegar, oil, sugar and mustard in a medium bowl. Add cabbage, cucumber and spring onions. Serve with fish.
De-bone fish and dice into small cubes (
For the breading, combine the parsley, almonds, breadcrumbs and 2 tbsp of the lemon juice in a small bowl.
Preheat broiler to medium. Heat the oil in a large ovenproof pan over medium heat, then add the fish and cook for 5 mins. Top with the breadcrumb mixture and dot with the butter. Cook under the broiler until the fish is cooked and crumbs are golden.
For the salad, combine the beans, feta and peppers. Mix the reserved oil with the remaining lemon juice and pour over the salad. Toss to combine and serve with the fish.
Season fish then dust with flour, shaking
n a separate plate. Dust fish with flour, shaking off excess
combine yogurt and mustard. Dip fish into mixture, then dip in
ogurt and mustard. Dip the fish fillets into the yogurt mixture
Preheat oven to 400\u00b0F. Line a large baking sheet with parchment paper.
Place flour on a plate. Whisk the egg and milk together in a small bowl. Combine the breadcrumbs, parsley and Parmesan on another plate.
Dip each piece of fish in the flour, then the egg mixture, and finally the breadcrumb mixture, pressing firmly. Place on prepared baking sheet and chill until required.
Bake fish for 15-20 minutes until golden and cooked when tested. Serve with mayonnaise, potato wedges, and salad.
Preheat broiler. Place bread on a baking tray. Broil for 1-2 mins per side, or until golden brown and crispy. Let cool then break into bite-size pieces.
Lightly grease a baking tray. Arrange fish on prepared tray then brush with garlic butter and sprinkle with 2 tbsp dukkah. Broil for 2-3 mins per side, or until golden brown and cooked to your liking.
Meanwhile, combine cucumbers, tomatoes, parsley, shallots, croutons, lemon juice and oil in a large serving bowl. Sprinkle with extra dukkah. Serve fish with salad and lemon wedges.
Preheat oven to 425\u00b0F.
Arrange fish, tomatoes and peppers in a baking dish. Drizzle with oil and season to taste.
To make the crust, combine all ingredients for crust in a small bowl. Spread evenly over fish fillets.
Bake for 15-20 mins, until cooked through and crust is golden brown. Serve with arugula and lime wedges.