Wednesday, June 6, 2012

Panko Pecan Pan-Fried Flounder

I LOVE breading fish and chicken with pecans. The final product is so crunchy, and has amazing flavor. I usually just make this on a whim, using whatever ingredients I have lying around (Italian style breadcrumbs work really well, too), but this time I decided to really give it my all so that I could share a recipe with you!

For the marinade:
  • 4 fresh Flounder fillets
  • 1/2 cup buttermilk
  • Juice of 1 lemon
  • 1/2 tsp. Kosher salt
  • Freshly ground black pepper
For the breading:
  • 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.

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