Take Back the Kitchen with Alma Schneider

Pretzel Pecan Hake Fillets:

Often times we don’t have an ingredient that we need to complete a recipe and we throw our hands up and order in. No need to do that if we think out out the ingredient box! When I realized I had no breadcrumbs left, I substituted crushed pretzels and the outcome was better than the original recipe. Enjoy!!
Pretzel Pecan Hake Fillets:
6 4-5 oz Hake or similar fish fillets (i get the Wild Caught Hake from Costco)
One beaten egg
1 cup pretzels plus one cup pecans, ground together in a food processor
3 TBS butter for frying
salt and pepper to taste
1. Preheat oven to 375 degrees
2. Defrost Hake fillets or other fish you are using if it was frozen and dry as much as possible with paper towels
3. Grind up the pretzels and pecans so they look like coarse breadcrumbs and set aside in a shallow bowl
4. Beat an egg and set aside in a shallow bowl
5. Salt and pepper the dry fish , dip in egg and then dip in crumbs, letting loose crumbs fall off. Set aside on a separate plate
6. In an ovenproof skillet over a low to medium flame, heat up the butter
7. When butter is melted and bubbling, lay down the fillets and fry for about 4 minutes on each side until golden brown and then place in the oven for 7-10 minutes or until opaque in the fattest part of the fillet.
8. Serve immediately with a creamy sauce or just a lemon wedge, a grain and a side salad-YUM!
For more great recipes from Alma Schneider, visit her at Take Back the Kitchen.