1 1/2 cups raw pecan halves
1 1/2 cups panko breadcrumbs
3 tablespoons minced fresh parsley
Olive oil cooking spray
1/2 cup all-purpose flour
2 large eggs
1 1/4 cups mayonnaise
Freshly ground black pepper
1/2 teaspoon smoked paprika
1 1/4 pounds skinless cod or other
thick white fish, cut into 4 pieces
(each 1 1/2 inches thick)
2 tablespoons capers, drained
2 tablespoons sweet relish
1 tablespoon freshly squeezed
1/2 teaspoon Worcestershire sauce
Preheat the oven to 350°F with a rack in the center position.
In a blender or a food processor, pulse the pecans until they look like coarse meal. Transfer them to a sheet pan, stir in the panko to combine, and toast until the crumbs are golden brown, about 10 minutes.
Allow the pecan mixture to cool before transferring it to a shallow bowl. Mix in 2 tablespoons of the parsley.
Place a wire rack over the now?empty sheet pan and mist it with cooking spray.
Whisk together the flour and 1 teaspoon salt in another shallow bowl. In a third bowl, whisk together the eggs, 1/4 cup of the mayonnaise, 1/2 teaspoon pepper, and the smoked paprika until smooth.
Pat the fish dry on both sides with paper towels. One at a time, dredge a fish piece in flour, then dunk it in the mayonnaise mixture to coat. Shake off any excess mayonnaise, then
dip the fish in the pecan mixture, pressing to coat all sides fully. Place the breaded fish on the prepared rack and mist each fillet lightly with cooking spray. Repeat with the remaining fish.
Bake until the fish flakes apart when gently prodded with a paring knife, 18 to 23 minutes.
Meanwhile, whip up the tartar sauce: Whisk together the remaining 1 cup mayonnaise, 1 tablespoon parsley, the capers, sweet relish, lemon juice, Worcestershire, and 1/2 teaspoon
pepper in a small bowl. Taste and adjust the seasoning to your liking.
Serve the fish hot, with the tartar sauce on the side for dipping.