Pecan and cornmeal-crusted pickerel
Recipe Marisa Curatolo, Photography Cory Aronec
A lovely roasted pecan crust brings a crunch to this delicate fish; cook it with care and it will deliver a beautiful result.
Ingredients
1 ¼ cup whole pecans, toasted and finely chopped
½ cup cornmeal
2 eggs
1 tablespoon water
¼ cup all-purpose flour
½ teaspoon sea salt
6 (5-ounce) fresh pickerel fillets
Neutral oil, for frying
Freshly ground pepper, to taste
Lemon slices, to garnish
Preparation
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.
