Pecan and cornmeal-crusted pickerel with maple glazed vegetables
A lovely roasted pecan crusts this delicate fish; cook it with care and it will deliver a beautiful result.
1 1/4 cup whole pecans, toasted and finely chopped
1/2 cup cornmeal
1 tablespoon water
1/4 cup all-purpose flour
1/2 teaspoon coarse salt
6 (5-ounce) fresh pickerel fillets
Canola oil, for frying
Freshly ground pepper, to taste
Lemon slices, to garnish
Serve with Maple-glazed vegetables (get recipe)
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 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. Serves 4.