Ingredients
4 pieces walleye pike
¾ cup pecans, chopped fine
milk
butter
Preparation
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.
