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Source: the modern cast iron cookbook 9781641524032 page 1

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Name: Pecan-Crusted Fish with Sweet Potato Chips
Prep time: 30 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: not set
Ingredients: 1 Pound Sweet potatoes 1/4” sticks; 2 tablespoon Extra virgin olive oil; 1 tablespoon Cornstarch; 1/2 Teaspoon Paprika; 1/2 teaspoon Garlic powder; 1/2 teaspoon Salt; 1/2 teaspoon Black pepper; 3/4 Cup Flour; 1/4 Teaspoon Cayenne pepper; 1/2 teaspoon Salt; 1/2 teaspoon Ground pepper; 2 whole Eggs; 3/4 Cup Pecans Toasted, finely chopped; 3/4 Cup Bread crumbs; 4 Fillets Halibut Skinless; 4 tablespoons Oil Frying; 4 tablespoons Butter

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INGREDIENTS

1 Pound Sweet potatoes ; 1/4” sticks
2 tablespoon Extra virgin olive oil
1 tablespoon Cornstarch
1/2 Teaspoon Paprika
1/2 teaspoon Garlic powder
1/2 teaspoon Salt
1/2 teaspoon Black pepper
3/4 Cup Flour
1/4 Teaspoon Cayenne pepper
1/2 teaspoon Salt
1/2 teaspoon Ground pepper
2 whole Eggs
3/4 Cup Pecans ; Toasted, finely chopped
3/4 Cup Bread crumbs
4 Fillets Halibut ; Skinless
4 tablespoons Oil ; Frying
4 tablespoons Butter

INSTRUCTIONS

CHIPS

preheat the oven to 450

In a large bowl of cold water, soak the sweet potatoes for 15 minutes, drain and pat dry

Toss the sweet potatoes with the olive oil until evenly coated.

Combine cornstarch, paprika, garlic, salt and pepper.

Toss in large bowl to coat

Bake 25-30 minutes flipping once

FISH

In three dredging containers

Mix cayenne, flour, salt, and pepper

Whisk eggs

Combine pecans and bread crumbs

Heat oil

Cut halibut in even sizes fit in dredge container

Dredge halibut in each bowl and then fry ~2-3 min / side

NOTES

Cutting the halibut into even 2-3” pieces ensures a golden exterior and a flaky interior. Frying the fish in equal parts oil and butter imparts a lot of flavor to the dish, but don’t burn or smoke the butter

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Pecan-Crusted Fish with Sweet Potato Chips

1 Pound Sweet potatoes 1/4” sticks
2 tablespoon Extra virgin olive oil
1 tablespoon Cornstarch
1/2 Teaspoon Paprika
1/2 teaspoon Garlic powder
1/2 teaspoon Salt
1/2 teaspoon Black pepper
3/4 Cup Flour
1/4 Teaspoon Cayenne pepper
1/2 teaspoon Salt
1/2 teaspoon Ground pepper
2 whole Eggs
3/4 Cup Pecans Toasted, finely chopped
3/4 Cup Bread crumbs
4 Fillets Halibut Skinless
4 tablespoons Oil Frying
4 tablespoons Butter

CHIPS
preheat the oven to 450
In a large bowl of cold water, soak the sweet potatoes for 15 minutes, drain and pat dry
Toss the sweet potatoes with the olive oil until evenly coated. 
Combine cornstarch, paprika, garlic, salt and pepper.
 Toss in large bowl to coat
Bake 25-30 minutes flipping once

FISH
In three dredging containers
    Mix cayenne, flour, salt, and pepper
    Whisk eggs
    Combine pecans and bread crumbs
Heat oil 
Cut halibut in even sizes fit in dredge container
Dredge halibut in each bowl and then fry ~2-3 min / side

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Nutrition

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Serving Size: 1 Serving (713g)
Recipe Makes: 4 Servings

Calories: 1562
Calories from Fat: 890 (57%)

Amt Per Serving		% DV

	Total Fat 98.9g	132 %
	Saturated Fat 19.1g	96 %
	Monounsaturated Fat 33.7g
	Polyunsanturated Fat 38.8g
Cholesterol 372.6mg		115 %
Sodium 583.1mg		20 %
Potassium 2426.2mg		64 %
Total Carbohydrate 70.2g		21 %
	Dietary Fiber 6.5g	26 %
	Sugars, other 63.7g
Protein 97.8g		140 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1562

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