Pecan-Crusted Salmon
Serves: Makes 4 servings
  • ¼ cup all-purpose flour
  • 2 teaspoons kosher salt, divided
  • ½ teaspoon ground black pepper
  • 1 large egg
  • ½ cup heavy whipping cream
  • ½ cup finely chopped pecans
  • ½ cup Italian-seasoned bread crumbs
  • 1 tablespoon chopped fresh parsley
  • 4 (4-ounce) skinless salmon fillets
  • Canola oil, for frying
  1. In a shallow dish, whisk together flour, 1 teaspoon salt, and pepper. In another shallow dish, whisk together egg and cream. In a third shallow dish, stir together pecans, bread crumbs, parsley, and remaining 1 teaspoon salt.
  2. Dredge salmon in flour mixture, gently shaking off excess. Dip in egg mixture, letting excess drip off. Dredge in pecan mixture, gently pressing to adhere.
  3. In a large skillet, pour oil to a depth of ½ inch, and heat over medium heat until a deep-fry thermometer registers 300°. Carefully add salmon; cook, turning once, until golden brown and a meat thermometer inserted in thickest portion registers 145°, about 6 minutes. Serve immediately.
Recipe by Paula Deen Magazine at