Mouth-watering fillets of fish dipped in buttermilk, coated in pecans and fried in a pan.
1 cup buttermilk
1 1/2 cup finely chopped pecans
1/2 dry bread crumbs, Italian-style
1 teaspoon salt
1/2 teaspoon pepper
2 - 2 1/2 pounds fish fillets
Peanut oil for frying
Whisk together buttermilk and eggs in a small bowl. In a medium bowl, combine pecans, breadcrumbs, salt and pepper.
Heat about 1/4" oil in a deep, heavy skillet. Dip fillets first in pecan mixture, then buttermilk mixture, then back in pecans. (Note: If pecan mixture gets too wet, either add more breadcrumbs, or pat it on the fish). Fry until deep brown. Garnish with lemon wedges, if desired. Serves 4.