| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy, Eggs |
|
Fish, Seafood |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Lump crabmeat — drained |
| 1/4 |
c |
Pecans — chopped, toasted |
| 1/4 |
c |
Chopped green onions |
| 1 |
tb |
Red bell pepper — minced |
| 1 |
tb |
Fresh lemon juice |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
tb |
Emeril's creole seasoning — |
|
|
Plus 2 teaspoons |
|
|
Or commercial creole |
|
|
Seasoning |
| 1 |
lb |
Flounder fillet — 4 |
|
|
Portions |
| 1/2 |
c |
All-purpose flour — |
|
|
Divided |
| 1/4 |
c |
1% milk |
| 1 |
|
Egg — lightly beaten |
| 3 |
tb |
Pecans — ground |
| 1 |
tb |
Olive oil |
| 8 |
|
Lemon wedges |
INSTRUCTIONS
Combine first 7 ingredients in a small bowl; stir well, and set aside. Rub
2 teaspoons of Emeril's Creole Seasoning over both sides of the fish
fillets, and set the fish aside. Combine 1/4 cup flour and 1 tablespoon
Emeril's Creole Seasoning in a shallow dish. Combine milk and egg in a
shallow dish. Combine the remaining 1/4 cup flour, remaining Emeril's
Creole Seasoning, and ground pecans in a shallow dish. Dredge each piece of
fish in flour mixture, dip into milk mixture, and dredge in ground pecan
mixture. Heat oil in a large nonstick skillet over high heat until hot. Add
fish; cook 1 1/2 minutes on each side or until fish flakes easily when
tested with a fork. Serve immediately with crabmeat mixture and lemon
wedges.
Recipe By : Cooking Light, Sept. 1994 p. 77
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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