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Got to Be NC
Recipe by: Lisa Prince

Pecan-Herb Panko Flounder with Chili Sauce Glaze

Serve flounder over rice with wilted spinach.

Servings: 2
Cook Time: Prep Time: 15 minutes; Total Time: 23 minutes
Meal Type: Entree
NC Ingredients: Flounder, Egg, Pecans, Chives, Parsley, Honey

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Ingredients

Flounder:
2
Flounder fillets
2
Eggs
1/4
cup Flour
1/4
cup Pecans, chopped very fine
1/2
cup Panko Breadcrumbs
1
Tbsp. Chives, chopped
1
Tbsp. Parsley, chopped
Chili Sauce:
1/2
c mayonnaise
1
T plus 1 teaspoon Asian Chili sauce such as Sriracha
1/4
t Salt
2
t honey
1
t fresh lemon juice

Directions

Flounder:

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; and serve with the Chili Sauce.

 

Chili Sauce:

Combine all ingredients and serve with the flounder.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.