Here in Wisconsin, Friday night fish-fries are popular, and the restaurants fill up early. Not all restaurants carry unbreaded, baked fish, so it's hard to find a place where both of us can go. I came up with an easy recipe that both of us liked.
1 lb walleye fillets (or other fish fillets)
1 egg
1/8 tsp garlic powder
1/4 tsp dried dill weed
1/8 tsp cumin
salt and pepper to taste
1/2 to 3/4 cup ground pecans
1 tbs butter
lemon wedges
Rinse and dry fish.
In flat-bottomed dish, whisk together the egg and seasonings.
Spread the ground nuts out in another flat dish. (I buy nuts pre-ground and keep them frozen).
Melt butter in a non-stick skillet over medium heat.
Coat each fish in the seasoned egg mixture and then dredge in the pecans. Place in skillet.
Cook until lightly browned on each side.
Good served with coleslaw or salad, french fries or baked potato, and gluten-free bread.
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