Pecan-Herb Panko Flounder with Chili Sauce Glaze

Air Date: 
Fri, 07/28/2017
NC Ingredients: 
Flounder, Egg, Pecans, Chives, Parsley, Honey




Flounder fillets
1⁄4 c
1⁄4 c
Pecans, chopped very fine
1⁄2 c
Panko breadcrumbs
1 T
chives, chopped
1 T
parsley, chopped
1⁄2 c
mayonnaise (Chili Sauce)
1 T
plus 1 teaspoon Asian Chili sauce such as Sriracha (Chili Sauce)
1⁄4 t
Salt (Chili Sauce)
2 t
honey (Chili Sauce)
1 t
fresh lemon juice (Chili Sauce)


Crack the eggs into a medium bowl; beat until smooth. Combine the flour and pecans on a medium plate. Combine the Panko, chives and parsley on another plate. Season all plates with salt and pepper.

Pat the flounder dry with paper towels; season with salt and pepper on both sides. Working with one piece, thoroughly coat season fillets in the flour/pecan mixture (pressing to adhere), then in the egg (letting any excess drip off), then in the herb/breadcrumbs (pressing to adhere). Transfer to a plate.

In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a few breadcrumbs sizzle immediately when add to the pan, add the breaded flounder fillets and cook 3 to 4 minutes per side or until golden brown and cooked through. Transfer to a paper-towel lined plate. Combine all chili sauce ingredients and serve with the flounder.


Lisa’s Notes: Serve flounder over rice with wilted spinach.