pecan breaded orange roughy

Name: Pecan Breaded Orange Roughy
Prep time: 10 min
Cook time: 15 min
Yield: 6
Ingredients: 3 large orange roughy filets (cut in half lengthways); 2 cup(s) plain bread crumbs; 1 cup(s) crushed pecans; 1 cup(s) cornmeal; 2 large well beaten eggs; 2 pinch(es) blackened fish or cajun seasoning; - oil for frying - i use peanut or canola

(1 RATING)

26 Pinches

CONNIE BOLDA

Wallace, NC

Updated on Nov 5, 2010

This has been a favorite of mine for years and began when I lived in Salt Lake City, Ut. After I moved back home to NC 11 years ago, I found that orange roughy was not as easily found here as in Utah. Any good firm white fish will do such as Tilapia. Enjoy !!

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prep time 10 Min

cook time 15 Min

method ---

yield 6 serving(s)

Ingredients

3 large orange roughy filets (cut in half lengthways)
2 cups plain bread crumbs
1 cup crushed pecans
1 cup cornmeal
2 large well beaten eggs
2 pinches blackened fish or cajun seasoning
- oil for frying - i use peanut or canola

How To Make pecan breaded orange roughy

Step 1

Pat fish dry with paper towels. Sprinkle seasoning on both sides and rub into flesh.

Step 2

Pour enough oil for a depth of 1/2 inch into a heavy skillet. Heat the oil to medium high.
Step 3

In a bowl, combine crumbs, pecans and cornmeal; mix well.
Step 4

Dip the fish in egg on both sides. Then dip the fish into crumb mixture to completely coat on both sides.
Step 5

Fry in oil until browned on both sides. Fish should be flaky on inside. Serve hot.
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