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!