Every Friday in Wisconsin is technically fish fry, but the beloved Wisconsin tradition is even more prominent during the late winter/early spring season (or Lent, for those who practice). Spruce up your family dinner by adding The Spicy candied pecans to a standard fish fry—you won't find this at your local supper club! This recipe is crispy, crunchy, nutty, spicy, flaky, and absolutely heavenly.
Ingredients
- 11/2 lbs. fish fillets (cod, haddock or walleye)
- 1 cup milk
- 1 Tbsp. Tabasco sauce
- ½ tsp. salt
- 2 cups yellow cornmeal
- 1 stick of unsalted butter (8 Tbsp.)
- ¼ cup vegetable oil
- 1 cup The Spicy candied pecans (chopped)
- 1 cup fresh parsley (chopped)
- ½ cup fresh lemon juice
Instructions
- Wash fish fillets under cold running water and place in bowl with milk, Tabasco and salt.
- Allow them to sit at room temperature for 15 minutes.
- Just before cooking, drain fillets and dredge in the cornmeal.
- Heat 2 tablespoons each of butter and vegetable oil in skillet over medium-high heat.
- Fry cornmeal-covered fillets until crispy and brown (about 2 minutes on each side).
- Remove from pan with slotted spatula and drain on paper towels.
- Repeat until all fish is fried. Keep warm. Drain the skillet.
- Melt butter in the same pan, or in the microwave.
- In a small bowl, combine melted butter, The Spicy candied pecans and parsley.
- Pour sauce over fillets and serve immediately.
