Table of Contents: SEAFOOD/FISH

This recipe was featured in the DECEMBER issue of the new online crappie fishing magazine, Crappie NOW.  The fish used was fresh crappie provided by the magazine.  If you or your family are fishing enthusiasts, please look on the Internet for the website of this neat new magazine, Crappie NOW.

If you can get fresh rainbow trout, it is exceptionally good cooked using this recipe!


Sauce Ingredients:

5 T. butter, softened (no substitutes)

½ cup pecans, coarsely chopped

2 T. lemon juice

Extra slices of lemon for garnish


Fish Ingredients:

6 fresh or frozen fish fillets

1 fresh lemon


Self-rising white corn meal

Freshly ground black pepper


Canola or vegetable oil






To make the sauce:  using a medium-sized skillet melt the butter over high heat; then quickly add the pecans, and reduce heat to medium.  Stir and cook as butter foams.  Watch carefully for the foaming to stop and the butter to begin to clarify under the foam.  At this point, the butter and pecans should be a light brown color.  Remove skillet from heat and blend in the lemon juice.  Set aside to re-heat just before serving.


To cook fish: rinse fish under cold running water; then place on paper towels to drain, and pat dry.  Place the fish into a flat, glass, baking dish.  Squeeze the lemon over both sides of the fish; then lightly salt both sides.  Spoon corn meal on each side of the fish to completely coat the outside.  Sprinkle the outside of the fillets with pepper and paprika.


Pan-fry in a large skillet, do not deep-fry, and use more than one cooking session, if needed.  Pour a small amount of oil into the skillet only about 1/8-inch deep.  Heat the oil to hot, but not smoking.  Carefully place fish into skillet without crowding the fillets: then immediately reduce heat to medium-high.  Cook for 3 minutes before turning; then reduce heat to medium.  Turn the fish and cook an additional 3 minutes or until fish tests done.  Remove fish to paper towels to drain, but do not cover the cooked fish.  If another cooking session is needed, wipeout skillet, and begin again.


To serve:  place the fish fillets on a warm platter and pour the re-heated sauce that is hot over the fish.  Garnish with lemon slices.   Makes 6 pieces of fish.


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