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Pecan Breaded Orange Roughy


Thursday, January 01, 2004
Serves 4
4- 6 to 8 oz. portion Orange Roughy 1 cup all purpose flour 2 teaspoons salt
4 egg whites
6 oz. vegetable oil
1.5 cups of pecans
Preheat oven to 350°. Make sure fish fillets .are dry. Combine salt and flour thoroughly and place in a shallow container. Coat each side of each fillet with flour mixture. Lightly whip egg whites and place in a shallow container also. Add chopped pecans to the flour mixture and combine evenly. Place a fish fillet in the_ egg whites, coating only one side. Shake off excess egg and press fillet into pecan/flour mixture with wet side down. Shake off excess and repeat with remaining fillets.

Place a large sauté pan over medium-low heat. When hot, add a small amount of oil. Place two pieces of fish in pan with pecan side down. Turn fish when pecans start to brown nicely. (Be careful not to get pecans too dark). Remove fish to a baking sheet I to 2 minutes after turning. (if oil becomes too dark, remove and add new oil). Repeat process with remaining fish. Place in oven and bake for approx. 10 to 12 minutes. Remove from oven and serve.
Nutrition Facts:
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