Pistachio-Crusted New England Flounder

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  • 1/2 cup(s) roasted pistachio nuts
  • 1/2 cup(s) plain dry bread crumbs
  • 1 teaspoon(s) chopped garlic
  • 1 tablespoon(s) freshly ground black pepper
  • 1 teaspoon(s) kosher salt
  • 1 tablespoon(s) chopped fresh parsley
  • 2 eggs
  • olive oil
  • 4 (4 oz) cup(s) flounder fillets
  • 1/2 cup(s) all-purpose flour
  • 1 lemon cut into wedges


  1. Combine the first 6 ingredients in a food processor and pulse until incorporated and the nuts are chopped. Transfer to a shallow bowl. Place eggs in a shallow bowl and beat. Heat olive oil in a cast iron skillet over medium heat. Dredge each fillet in flour, then the egg and then the bread crumb mixture. Make sure the fish has a nice coating of bread crumbs. Place fillets in the pan and cook until crispy, about 3 minutes per side. Serve with lemon wedges.
October 2013

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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