School of Fish
Pecan-crusted orange roughy

Pecan-crusted orange roughy

The recipe comes on the back of packages of Publix's frozen orange roughy. On its Web site, Publix uses the recipe for tilapa and also recommends it for use on catfish, snapper and basa.




In the first bowl, place flour.In the second bowl, combine milk and egg. In the third bowl, combine bread crumbs and finely chopped pecans.

Preheat saute pan on medium. Sprinkle fish with seasoned salt. Dredge in flour, dip in egg mixture, then dredge in pecan/bread crumbs.

Add oil to pan, swirl to coat. Cook fish 2 to 3 minutes on each site until golden brown (flesh should be opaque and separate easily with a fork).


If you're only making one filet, you can reduce the amount of flour, pecans and bread crumbs so that you don't have as many leftover ingredients. Safety note: once the ingredients have been touched by the raw fish, they have to be cooked or thrown out- so no putting the flour back in the jar.

Consider what kind of milk you use. I have found that skim milk allows the coating to fall apart more easily while my father has discovered that butter milk makes it nice and sticky.

Feeling like a fish out of water? The Fish101 page can catch you up.

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Instructional video

My dad is the one who sent me off to school with this recipe. Watch him demonstrate how to make it.

Pecan-crusted orange roughy with asparagus, tomatos and rice

Suggested sides

Sauted asparagus goes great with this.

Three goldfish (from stck.xcng then edited)