- Cook Time
- Prep Time
- Serves 6.Servings
- 6 (5-ounce) fresh pickerel fillets
- 1 1/4 cup whole pecans, toasted and finely chopped
- 1/2 cup cornmeal
- 2 eggs
- 1 tablespoon water
- 1/4 cup all-purpose flour
- 1/2 teaspoon coarse salt
- Canola oil, for frying
- Freshly ground pepper, to taste
- Lemon slices, to garnish
In shallow bowl, combine pecans and cornmeal; set aside.
Beat eggs with water in shallow bowl; set aside. Place flour and salt in another shallow bowl. Dip fish into flour mixture, shaking off excess; then in egg mixture; then into pecan cornmeal mixture, pressing to coat. Set aside. Heat oil in large skillet over medium high heat. Fry fish in batches for 2 to 3 minutes per side or until golden and flaky inside. Sprinkle with pepper and serve with lemon slices.