A fun romp with the weirdly lovable Delmar at his fishing lodge - and a mouth-watering Buttermilk-Pecan fried fish.
1 cup buttermilk
2 eggs
1 1/2 cups finely chopped pecans
1/2 cup dry bread crumbs, Italian-style
1 teaspoon salt
1/2 teaspoon pepper
About 2 1/2 pounds fish fillets
Peanut oil for frying
Lemon wedges
Whisk together buttermilk and eggs in a small bowl. In a medium bowl, combine pecans, breadcrumbs, salt and pepper.
Heat about 1/4" oil in a deep, heavy skillet. Dip fillets first in pecan mixture, then buttermilk mixture, then back in pecans. Fry until deep brown, turning once. Garnish with lemon wedges. Serves 4.