Pecan Pepper Fish Fry Recipe

Source: Andrea Knight, Pecan Pepper fish fry with falafels


  • 4 fillets tilapia or catfish
  • salt and ground black pepper to taste
  • ⅓ cup all purpose flour
  • 1 cup buttermilk
  • 1 egg
  • ½ cup fish fry mix
  • ½ cup yellow cornmeal
  • 1 tablespoons ground pecans
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • Vegetable or peanut oil for frying
  • 1 tsp red pepper flakes (optional)


  • Season fillets with salt and pepper. Dust with 1/3 cup of flour.
  • Beat buttermilk and egg in a dipping bowl. Combine remaining flour, cornmeal, fish fry flour, ground pecans, baking powder, red pepper flakes and baking soda in another dipping bowl. Dip all flour-dusted fillets into egg mixture, then into seasoned flour mixture.
  • Heat oil over medium-high heat in a large frying pan or deep fryer. Fry fillets, until golden, about 2 minutes on each side. Season again with salt as soon as your take them out of the pan or fryer. Dry on rack over paper towels.
  • Mix 1/2 cup mayo and pickle relish for fish dipping sauce.

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