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Pecan
Crusted Cod #2
Ingredients
Cod or flounder fillets
1 cup flour
4 egg whites lightly beaten
4 tsp mustard
1 cup crushed pecan
Lagniappe
Rub the fish with the mustard and dust in the flour in a zip lock bag.
Pour the crushed pecan on a work surface or place in a zip lock bag.
Place the egg whites in a mixing bowl and toss the filets till well
coated. Place the filets in the pecan mixture and coat well. Place the
filets on a lightly greased baking sheet and bake uncovered for 15
minutes at 350 or until tender.
Top with Jacinto Butter & lump Crab. Serve with Asparagus
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