This isn’t another fried fish recipe. This is a sweet and savory dish that is sure to knock your socks off. Now don’t get me wrong, I love a pile of fried fish, but this dish will have you licking your plate for every bit of the praline sauce.
Yield: 2 servings
Ingredients
Fish:
- 4 Speckled Trout Fillets (Catfish, Redfish, Drum, or any white flakey fish will work)
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- ¼ Cup Flour
- ½ Cup Whole Pecans
- ½ Cup Panko Breadcrumbs
- 2 Tablespoons Grated Parmesan Cheese
- 1 Egg
- 4 Tablespoons Butter
Praline Sauce
- ½ Cup Dark Brown Sugar
- ½ Lemon, Juiced
- 1 Tablespoon Bourbon
- 2 Tablespoons Heavy Cream
- 1/8 Cup Chopped Pecans
- 1 Pinch Kosher Salt
Instructions
- Rinse and dry the fish fillets.
- Season the fish fillets with salt and pepper. Lightly dust with flour.
- Place the pecans into a food processor and pulse until the pecans are approximately the same consistency as the panko breadcrumbs.
- In a shallow dish, mix the processed pecans, panko breadcrumbs, and the parmesan cheese to make the “Pecan Coating.”
- Beat the egg, dip the fish fillets in the egg, then in the Pecan Coating ensuring that all parts of the fish fillets are coated.
- Heat a cast iron pan or fry pan to medium-high heat and toss in the butter. When the butter melts and starts to bubble/brown, place the fish in the pan and cook 2-3 minutes on each side or until golden brown.
- While the fish is cooking, make the praline sauce by mixing the dark brown sugar, juice from ½ a lemon, and bourbon in a saucepan and bringing it to a simmer over medium heat.
- When the praline sauce reduces to a syrupy consistency (after approximately 5 minutes), stir in the cream, chopped pecans, and pinch of salt then turn the heat off.
- Plate the fish and top with the warm praline sauce and enjoy. Serve the fish with a side of pecan dirty rice and whatever vegetables you have on hand.
Happy fishing,
~Recreational Chef
You’ll find more great dishes from the Recreational Chef on Instagram at instagram.com/recreationalchef/
