Flax and Pecan-Crusted Flounder
- 1 cup chopped pecans
- ½ cup ground flaxseed
- ½ teaspoon salt
- ½ cup all-purpose flour
- 2 eggs
- 4 (4 ounce) flounder fillets, pat dry
- Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Pulse the pecans in a food processor or blender until it looks like coarse meal; transfer to a wide, shallow bowl. Mix the flaxseed and salt with the pecans until thoroughly combined; spread onto a large plate.
- Spread the flour onto a separate plate. Beat the eggs and pour into a shallow bowl. Dredge a fillet in the flour to coat; dip into the egg and then immediately press into the pecan mixture to coat on all sides. Place on the prepared baking sheet and repeat with remaining fillets.
- Bake in preheated oven for 10 minutes, flip the filets, and continue baking until they flake easily with a fork, about 5 minutes more.
You can substitute other thin white fish fillets for the flounder such as tilapia or sole.
What others are saying
Randall George says:
Would never have thought to do this with pecans. Let my five-year-old help with the breading process, which made for a messy but fun prep time. Pecans really brought a lot of flavor. May try with chicken, too.
Dom Clement says:
We couldn't find flounder so we opted for cod instead. We wanted to try out this style of breaded fish as we usually are suckers for deep fried fish. This was okay. It's going to take some getting used to with the flaxseeds. My wife was more of fan than I was. If I find flounder, maybe we will give this a go again.