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Ralph’s

Sautéed Pecan Cod

Ingredients

2 cups ground pecans
5 eggs
2 cups Panko flour
3 tbsp water
½ cup all purpose flour
Butter for sautéing
2 tbsp salt
1 tsp pepper

Lagniappe

Combine the ground pecans, Panko flour, salt and pepper in a mixing bowl;
in another mixing bowl combine the eggs and water and mix well. Dip the
fish into the egg wash and coat with the pecan/flour mixture. Sauté the fish
in the butter till firm (5 to 6 min) on each side,

Serve with a corn relish or top with San Jacinto butter and lump crab

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