Ingredients:For the marinade:
- 4 fresh Flounder fillets
- 1/2 cup buttermilk
- Juice of 1 lemon
- 1/2 tsp. Kosher salt
- Freshly ground black pepper
- 2 eggs
- 1/2 cup flour
- 6 oz. chopped pecans
- 1 cup whole wheat Panko crumbs
- 2 tsp. Kosher salt
- 1/2 tsp. freshly cracked pepper
- 2 tbsp. peanut oil
In a shallow baking dish, mix together the buttermilk, lemon juice, salt and pepper. Add the Flounder fillets, cover, and marinate in the refrigerator for an hour, taking out of the refrigerator 30 minutes before cooking them.
In a shallow dish, add the flour. Season with the salt and pepper.
In another shallow dish, crack the eggs, and whisk till creamy.
In a third shallow dish, mix together the pecans and Panko crumbs.
Heat 1 tbsp. oil in a large skillet over medium-high heat. Dredge 2 of the fish fillets in the flour, then shake off the excess. Dip into the egg, and then cover with the pecan/Panko mixture. Cook the two fillets for about 3 minutes on each side, or until the fish is white and flaky inside. Repeat with the other 2 fillets, adding the remaining tbsp. oil before cooking them.
Serve immediately, and garnish with fresh dill if desired.
Perfectly paired with my Cold Green Bean Salad with Goat Cheese Dressing.