Amarante
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 Mon, May 18 2020, 10:43 pm
This was an excellent version of baked "fried" fish as the pecan and panko coating combined with the mayonnaise produced very good results. By cooking it on the wire rack pan, the heat circulates on the bottom so it also gets crispy.
Smoked paprika is a nice spice to have as it adds an interesting subtle undertone when used which is different than either sweet or hot paprika.
PECAN “FRIED” FISH WITH TARTAR SAUCE
SERVES 4
Excerpt From: Molly Gilbert. “Sheet Pan Suppers
I like using cod, since it’s tasty and affordable, but any thick white fish such as haddock or sea bass will do. Some sliced raw cucumbers sprinkled with salt would be a refreshing side.”
1½ cups raw pecan halves
1½ cups panko breadcrumbs
3 tablespoons minced fresh parsley leaves
Olive oil cooking spray
½ cup all-purpose flour
Kosher salt
2 large eggs
1¼ cups mayonnaise
Freshly ground black pepper
½ teaspoon smoked paprika
1¼ pounds skinless cod or other thick white fish, cut into 4 pieces (each 1½ inches thick)
Tartar sauce
Remaining 1 cup mayonnaise
2 tablespoons capers, drained
2 tablespoons sweet relish
1 tablespoon freshly squeezed lemon juice
½ teaspoon Worcestershire sauce
LET’S COOK:
1. Preheat the oven to 350°F with a rack in the center position.
2. In a blender or a food processor, pulse the pecans until they look like coarse meal. Transfer them to a sheet pan, stir in the panko to combine, and toast until the crumbs are golden brown, about 10 minutes.
3. Allow the pecan mixture to cool before transferring it to a shallow bowl. Mix in 2 tablespoons of the parsley.
4. Place a wire rack over the now-empty sheet pan and mist it with cooking spray.
5. Whisk together the flour and 1 teaspoon salt in another shallow bowl. In a third bowl, whisk together the eggs, ¼ cup of the mayonnaise, ½ teaspoon pepper, and the smoked paprika until smooth.
6. Pat the fish dry on both sides with paper towels. One at a time, dredge a fish piece in flour, then dunk it in the mayonnaise mixture to coat. Shake off any excess mayonnaise, then dip the fish in the pecan mixture, pressing to coat all sides fully. Place the breaded fish on the prepared rack and mist each fillet lightly with cooking spray. Repeat with the remaining fish.
7. Bake until the fish flakes apart when gently prodded with a paring knife, 18 to 23 minutes.
8. Meanwhile, whip up the tartar sauce: Whisk together the remaining 1 cup mayonnaise, 1 tablespoon parsley, the capers, sweet relish, lemon juice, Worcestershire, and ½ teaspoon pepper in a small bowl. Taste and adjust the seasoning to your liking.
9. Serve the fish hot, with the tartar sauce on the side for dipping.
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