Wednesday, April 1, 2009

Pecan Crusted Tilapia with Remoulade Sauce

If you're looking for a classic Southern fish recipe, you've found it. This method can be used for trout, catfish, perch, you name it. If you like your fish crusty and fried, this is the ticket.
Rinse and pat dry with paper towel 1 lb. of fish fillets. In this case used tilapia. In a large skillet heat about 1-1/2 inches of vegetable or canola oil to 350 degrees.

Place 1 cup of AP flour in a shallow dish and season with salt, pepper, garlic powder, cayenne or you can season with Emeril's Essence or your favorite Cajun seasoning.

Make an egg wash using one egg, a splash of water and a teaspoon of yellow mustard. Believe me, you'll love the yellow mustard in your egg wash once you're chowing down on your fish!


I emptied two small packets of pecans into the food processor and pulsed it to pecans crumbs. Put this in another shallow dish.

Run your fish through the flour, then the egg wash, then the pecans and into the frying pan. Cook the fish about 2 to 3 minutes per side.



Ladle a little remoulade over your piping hot fish and serve!

Remoulade Sauce - adapted from River Roads II - A Second Helping


1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onion
1/4 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
3 tablespoons Creole whole-grain mustard

1 tablespoon Worcestershire

1/2 teaspoon paprika

3 tablespoons chopped parsley leaves
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper

Combine all ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.

They'll love you for this!


45 comments:

Tammy said...

I've never had an Remoulade Sauce, though I've always thought it sounded so exotic...LOL!

Thanks for the recipe!☺

John Roberts said...

The yellow mustard is a great idea in the egg wash. I had a friend who used yellow mustard instead of an egg wash. It was good, but I wouldn't want it that way every time. This sounds like a tasty compromise.

5 Star Foodie said...

I love pecan crusted fish and the remoulade sauce is a wonderful accompaniment! Excellent recipe!

Debbie said...

I've never had pecan crusted fish and would love to try this. I do love crispy fried fish. Sounds so good! I posted you Baked Chicken with Leeks...so good!!!

Margaret said...

That looks really good. I would have to try it with the catfish.

JodieMo said...

Ooo...this looks really good. I wish the hubby wasn't allergic to white fish. Do you think this would work with Salmon?

burpandslurp said...

ooh!!! I'd like to try this with halibut. is remoulade sauce french? sounds so fancy!

Sara said...

I love tilapia, wonder if I could use almonds for the crust? I know it's not traditional, but it might be good!

Katherine Aucoin said...

Jodie, I really don't think Salmon would be a good idea for this recipe.

Sara, I think almonds would be amazing!

Cheryl said...

I am with Tammy I have never had Remoulade Sauce either! I can barely stand fish, but I think I would love this!

April said...

This looks great!! I have some tilapia in the freezer, now I have a great recipe for it! Thanks!

A. and M. said...

Very interesting, I think that a try is a must...
Grazie

gigi said...

I make this fish alot. We love pecan crusted and Talapia is my favorite. I tried this with chicken fingers last week and they turned out pretty good too.
I've never made Remoulade sauce though. I bet that's even better.
Happiness and Joy on this April Fool's day :)

Katherine Aucoin said...

One thing I should have posted about the remoulade sauce, I like it as a salad dressing too!

Rebekka said...

Love your blog! I'm in Tennessee too. This recipe is CLASSIC.

Donna-FFW said...

Beautiful recipe. I am so trying this one, and Ive been looking for a good remoulade sauce for like ever!! Thanks.. pecan crust, OMG!

Pam said...

Oh Katherine - this looks heavenly!

Lynda said...

I've never had pecan crusted fish, but it sounds wonderful! I'll try this one for sure since we love Tilapia. Thanks for a great recipe!

Sophie said...

MMMMMM...The fish looks delicious!! I have never tried crushed pecans before, so thanks for that!! That is original !!

Aggie said...

Oh that sounds awesome Katherine!! I love tilapia...what a great way to serve it.

Welcome to the Foodie Blog roll! I saw you on the widget yesteday...

Elra said...

I really like this Remoulade Sauce of yours. Sounds absolutely worth trying katherine.
Cheers,
elra

Gladys said...

Oh that looks yummy. I wonder if you could bake it like this instead of fry it?

Carolyne said...

I'm always looking for great fish recipes! I'll have to store this one away!

It's nice to meet you, btw! Isn't it wonderful to meet so many interesting people in the blogosphere?

The Blonde Duck said...

I love YOU for this!

Little Lovables said...

This looks so good, and we just had salmon last night!

I'll have to remember this for next time, thanks!

teresa said...

This looks delicious, I'm always looking for a new way to prepare fish!

onlinepastrychef said...

Oh, my! Pecan crust--wonderful. Looks fantastic, Katherine:)

JANE said...

thank you, thank you , I have so been looking for a good Remoulade recipe!!
Big Daddy does not like nuts on food so I'll just whip up normal fried catfish or get the grillers to grill it. Hmm.. wonder how smoked catfish would be?? We always had smoked trout in Georgia!

Bridgett said...

The remoulade sounds amazing with the creole mustard. Right up my alley! The crust is what has my mouth watering. I am loving this post!

Marjie said...

I like fried fish, although my dearly beloved doesn't. I may surprise him with your remoulade sauce one of these days!

Ginger said...

I really love Tilapia but run out of way to cook it. I definitely like this. My husband's eyes will light up when I bring this to the table! Thank you....

Elyse said...

Being a good southern gal, this pecan crusted tilapia sounds totally excellent!! And I ADORE remoulade sauce. I could seriously spoon the stuff (I know, gross.). I can't wait to try out your quick and easy recipe. It looks delicious!

Reeni♥ said...

I love you for this!! It looks so crispy and the Remoulade is like the icing on the cake. Delicious!

I am Harriet said...

Hi.
Stopping by via SITS to say hallo.
Have a great day!

Debbie said...

I love pecan fish. And mustard is great on fish or chicken.

LK- Healthy Delicious said...

ooh, I make pecan trout fairly often. I'll have to try the sauce next time!

Femin Susan said...

I would have to try it with other fish.....

Claudia said...

I love tilapia and make something similar. Never did it with the Remoulade Sauce - next on my list. Oh! And I did make your rice casserole. ANd oh! There was not one morsel left!

Selba said...

Pecan crusted? Wow... I gotta try it! Looks wonderful!

MaryBeth said...

So wonderful to have another Tilapia recipe...I love this fish it is so versatile to use!

Peter M said...

A nice southern touch with the pecan crust. The remoulade ain't too shabby either!

TavoLini said...

I've never done a remoulade sauce--I'm intrigued!

That fish looks fantastic!! I've got a bag of pecans that would be perfect for this!

Calm In The Kitchen said...

I have to try this out...it looks delicious!

Kelvin said...

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Joannah

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kathy said...

Too bad that so many people comment on the recipe without trying it. It's delicious, and making a remoulade sauce is not a big deal. Get brave, chefs!!