Ingredients
1
cup finely chopped pecans (not ground)
1/4
cup dry bread crumbs
2
teaspoons grated lemon peel
1
egg
1
tablespoon milk
1
pound sole, orange roughy, walleye pike or other delicate fish fillets, about 1/2 inch thick
1/2
teaspoon salt
1/4
teaspoon pepper
2
tablespoons vegetable oil
Lemon wedges
Preparation
Mix pecans, bread crumbs and lemon peel in shallow bowl. Beat egg and milk with wire whisk or fork in another shallow bowl.
Cut fish into 4 serving pieces. Sprinkle both sides of fish with salt and pepper. Coat fish with egg mixture, then coat well with pecan mixture, pressing slightly into fish.
Heat oil in 12-inch nonstick skillet over medium heat. Add fish. Reduce heat to medium-low. Cook 6 to 10 minutes, turning once carefully with 2 pancake turners, until fish flakes easily with fork and is brown. Serve with lemon wedges.
