By crunchy request: Phil's White Fish Pecandine

"It's a whitefish that I've worked on over the years," said chef Phil Murray from Phil's on Front in Traverse City. "Some of my customers ask me, 'how do you make a crispy coating on the fish?'"

Phil is helping you create some of his favorite dishes in your own kitchen every week on UpNorthLive Tonight on ABC 29&8 at 6:30 p.m.

This week Phil is making his crispy White Fish Pecandine recipe:


2 White fish fillets

Cajun spices

Flour (or rice flour for gluten-free)

3 Eggs

Dried bread crumbs

Ground pecans

Whole pecans

Canola oil

Asparagus (or Vegetable of choice)

Lemon wedge

Cooking Directions:

Cut white fish fillets in half. Sprinkle on some cajun spices, but not Phil's!

"I make my secret cajun spice... Which is a secret," said Phil. "Nobody knows the recipe but me!"

Next, put fillets in flour and coat (you may use rice flour for a gluten-free recipe). Shake off excess flour. Dip fillets into a bowl of three beaten eggs. Then, dip fillets into dried bread crumbs mixed with ground pecans. When fully coated, get ready to pan fry them.

Get 10-inch saute pan hot, and coat with canola oil.

"Use a little bit more oil so you can make the fish crispy," said Phil.

Place fillets in pan, but watch closely, because they will start to cook quickly. Cook for approximately two minutes on each side, or until brown. Lastly, take it out of pan, and place on plate. Place more pecans on top and garnish with vegetable of choice. Squeeze fresh lemon wedge on top.

"That's it! You're done," said Phil. "Have a nice dinner!"

If you can't wait until next week, stop in at Phil's On Front in downtown Traverse City.

Phil's on Front

is located at 236 East Front Street.

If you missed last week, click


for Phil's Sauteed Wild Salmon recipe: