Follow these steps for perfect results
pecans
chopped
breadcrumbs
dry
salt
garlic powder
black pepper
buttermilk
hot sauce
flour
fish fillets
canola oil
lemon
Chop pecans.
Combine pecans, breadcrumbs, salt, garlic powder, and pepper in a shallow dish.
Combine buttermilk and hot sauce in another shallow bowl.
Place flour on a plate.
Dredge fish fillets in flour, ensuring they are evenly coated.
Dip floured fish fillets in buttermilk and hot sauce mixture.
Dredge buttermilk-coated fish fillets in the pecan mixture, pressing gently to adhere.
Heat canola oil in a skillet over medium heat.
Cook fish fillets for 3 minutes on each side, or until the fish flakes easily with a fork.
Alternatively, leave the skin on one side of the fish and dredge only the non-skin side.
Broil the fish until flaky.
Serve immediately with a lemon wedge.
Expert advice for the best results
Use a meat thermometer to ensure the fish is cooked to a safe internal temperature.
Don't overcrowd the pan when cooking the fish, or it will steam instead of crisping up.
Everything you need to know before you start
15 minutes
Pecan mixture can be prepared ahead of time.
Serve on a bed of greens with a lemon wedge.
Serve with roasted vegetables.
Serve with a side salad.
Serve with rice or quinoa.
Crisp and refreshing, complements the fish and lemon.
Discover the story behind this recipe
Pecans are a staple in Southern cuisine.
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