PECAN BREADED ORANGE ROUGHY

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Pecan Breaded Orange Roughy image

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 !!

Provided by CONNIE BOLDA

Categories     Fish

Time 25m

Number Of Ingredients 7

3 large orange roughy filets (cut in half lengthways)
2 c plain bread crumbs
1 c crushed pecans
1 c cornmeal
2 large well beaten eggs
2 pinch blackened fish or cajun seasoning
oil for frying - i use peanut or canola

Steps:

  • 1. Pat fish dry with paper towels. Sprinkle seasoning on both sides and rub into flesh.
  • 2. Pour enough oil for a depth of 1/2 inch into a heavy skillet. Heat the oil to medium high.
  • 3. In a bowl, combine crumbs, pecans and cornmeal; mix well.
  • 4. Dip the fish in egg on both sides. Then dip the fish into crumb mixture to completely coat on both sides.
  • 5. Fry in oil until browned on both sides. Fish should be flaky on inside. Serve hot.

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