Flax and Pecan-Crusted Flounder

Rated 4.5 based on 5 customer reviews
Flax and Pecan-Crusted Flounder
Flax and Pecan-Crusted Flounder


  • 1 cup chopped pecans
  • ½ cup ground flax seeds
  • ½ teaspoon salt
  • ½ cup all-purpose flour
  • 2 eggs
  • 4 (4 ounce) flounder fillets, pat dry


  1. Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
  2. Pulse 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.
  3. Spread flour onto a separate plate. Beat eggs and pour into a shallow bowl. Dredge a fillet in the flour to coat; dip into 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.
  4. Bake in preheated oven for 10 minutes, flip fillets, and continue baking until they flake easily with a fork, about 5 minutes more.
Mealthy tip:

You can substitute other white fish fillets for the flounder, such as tilapia or sole. To make this recipe gluten-free, swap the all-purpose flour for your favorite gluten-free flour mix. You can also try the pecan and flax coating on chicken strips!


4.5out of 5 Stars

(5 Reviews)

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What others are saying

Image of George Delamea

George Delamea 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.

Image of Dom Clement

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.

Image of Monica Allen

Monica Allen says:

I used gluten free flour for this recipe, I thought it was really good! I also swapped pecans for almonds and it worked well.

Image of Sarah Gray

Sarah Gray says:

I've made this recipe twice. Once with tilapia and a second time using the pecan and flax coating on chicken strips, as suggested in the tip box. I thought both recipes were good. I like that I have an option other than frying my food, and I don't have one of those fancy air fryers. I'd make this again for sure.

Image of Kaylee Adams

Kaylee Adams says:

Made this with flounder and gf flour. Thought it was pretty good. The pecan crumb mixture was really good, I want to try it again with chicken tenderloins.