Pecan Encrusted Tilapia over Grits & Greens

pecan encrusted tilapia and gits and greens


(Recipe compliments of Charleston Cooks!)

What could possibly be more Southern than pecans, grits & greens?  My roots may be Northern, but my taste buds sure made the quick adjustment to the flavors of the South.  I recently took a class at Charleston Cooks! wherein one of the dishes we learned how to prepare was this delicious dish.  For more dishes we prepared during this class, check out my blog post here.


4-6 tilapia filets (or any other white flaky fish)
2 cups all-purpose flour
1/3 cup pecans, ground
Blackening seasoning or Lowcountry seafood seasoning
2 large eggs
2 tbsp milk
Canola oil

Pat the fish dry with a paper towel.  Combine the flour and nuts in a shallow dish.  Combine milk and eggs in a separate shallow dish and whisk until smooth and frothy.

Dip the fish in the flour, then in the egg mixture, then in the flour mixture again.  Repeat with remaining filets.

Heat a cast iron skillet or nonstick pan over medium heat.  When hot, add enough canola oil to cover the bottom of the pan.  Add the filets to the pan in batches.  Do NOT overcrowd the pan.  Cook until golden brown on both sides, flipping only once.  About two minutes per side.

Remove fish from pan and drain on paper towel lined plate.

Serve over Grits & Greens


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