4 pieces walleye pike
¾ cup pecans, chopped fine
milk
butter
Chop pecans in a food processor and place in a shallow dish.
In another dish, pour enough milk to dip the fish.
Melt a generous amount of butter in a frypan.
Dip fish in milk and pecans and then lay in pan.
Repeat with all pieces of fish.
Pat extra pecans onto fish while in the pan.
Flip after 5 to 7 minutes or until brown.
Cook on another side until done.
Can be served with tartar sauce.
Sugar: 1g
:
Calcium: 13mg
Calories: 148kcal
Carbohydrates: 3g
Fat: 14g
Fiber: 2g
Iron: 1mg
Potassium: 76mg
Protein: 6g
Saturated Fat: 1g
