Red drum is the state fish of North Carolina and is abundant in the summer and fall months. This easy recipe brings out the delightful flavors of the fish, while not overpowering it. This recipe comes to us from customer Jay S.
2, 7 oz Red Drum fillets
1 cup of milk
2-3 cups all purpose flour
2-3 cups pecan pieces, pureed
in a food processor
2 oz vegetable oil
Creole seasoning or honey
Salt and pepper to taste
Mix eggs and milk to create an egg wash. You should have about 2 cups of egg wash.
Combine flour and pureed pecans. Rub the mixture between your hands to smooth out the lumps.
Rinse Red Drum fillets under cold water, removing any scales. Pat dry with a paper towel.
Coat Red Drum with egg mixture. Next coat the Red Drum with the pecan flour shaking off the excess. Add creole seasoning or drizzle honey as desired.
Heat oil in a saute pan. Add a pat of butter. Saute fish on one side until golden brown then turn over. Finish cooking on top of stove or place in a 375 degree oven for 5-10 minutes depending on the thickness of the filets.
When the fish is flakey, remove from heat and serve.