March 21, 2023

RECIPE: Spicy Pecan-Crusted Fish Fry

Spicy pecan-crusted fish fry on plate with peas and lemon

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.

  • 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
  1. Wash fish fillets under cold running water and place in bowl with milk, Tabasco and salt.
  2. Allow them to sit at room temperature for 15 minutes.
  3. Just before cooking, drain fillets and dredge in the cornmeal.
  4. Heat 2 tablespoons each of butter and vegetable oil in skillet over medium-high heat.
  5. Fry cornmeal-covered fillets until crispy and brown (about 2 minutes on each side).
  6. Remove from pan with slotted spatula and drain on paper towels.
  7. Repeat until all fish is fried. Keep warm. Drain the skillet.
  8. Melt butter in the same pan, or in the microwave.
  9. In a small bowl, combine melted butter, The Spicy candied pecans and parsley.
  10. Pour sauce over fillets and serve immediately.
Recipe adapted from ILovePecans. Photo from ILove Pecans.