pecan breaded orange roughy
(1 rating)
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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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(1 rating)
yield
6 serving(s)
prep time
10 Min
cook time
15 Min
Ingredients For pecan breaded orange roughy
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3 lgorange roughy filets (cut in half lengthways)
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2 cplain bread crumbs
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1 ccrushed pecans
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1 ccornmeal
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2 lgwell beaten eggs
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2 pinchblackened fish or cajun seasoning
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oil for frying - i use peanut or canola
How To Make pecan breaded orange roughy
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1Pat fish dry with paper towels. Sprinkle seasoning on both sides and rub into flesh.
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2Pour enough oil for a depth of 1/2 inch into a heavy skillet. Heat the oil to medium high.
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3In a bowl, combine crumbs, pecans and cornmeal; mix well.
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4Dip the fish in egg on both sides. Then dip the fish into crumb mixture to completely coat on both sides.
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5Fry in oil until browned on both sides. Fish should be flaky on inside. Serve hot.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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