Mariner's Menu

Nut-Encrusted Flounder


  • 4 flounder fillets, (or other white fish)
  • ¾ cup dry bread crumbs
  • ¼ cup almonds, finely chopped
  • ¼ cup pecans, finely chopped
  • ½ teaspoon salt
  • ¼ teaspoon black pepper, freshly ground
  • 1 cup milk
  • 1 cup flour
  • 2 tablespoons canola oil
  • 2 tablespoons butter

In a shallow dish, combine crumbs, almonds, pecans, salt and pepper. Pour milk in another dish and flour in another.

Dredge fillets in flour, shaking off excess, then dip in milk. Dredge in nut mixture. Place on a shallow pan and refrigerate for about 15 minutes.

Heat oil in a large skillet, then add butter and melt. Sauté fish, topside down, until just golden brown, about 4 to 5 minutes, being careful not to burn nuts. Flip the fish and repeat, cooking until done.

Contributed by Joyce Taylor  MM2