Pecan Crusted Flounder and Sweet Potato Puree
with Steamed Greens
By The Gourmet Farm Girl
1 pound Flounder Fillets
2 cups Panko bread crumbs
2 cups pecans
Pinch of salt
2 eggs + 3 tablespoons milk
1 ½ cups flour
In the large bowl of a food processor blend the bread crumbs, salt and pecans till the mixture resembles cornmeal; pour onto a large plate and set aside
Rinse fillets under cold water and pat dry with a paper towel; whisk together the eggs and milk in a medium size bowl; pour flour into a gallon size freezer bag; add the fish fillets (several at a time) to the bag of flour and coat; when finished dip each piece of fish into the egg wash then into the crumbs; coat both sides of the fillets with the crumb mixture.
Fry several pieces of fish at a time in peanut oil (or vegetable oil) drain on a paper towel
Sweet Potato Puree
5-6 medium size sweet potatoes
2-3 tablespoons butter
Pinch of salt
Peel sweet potatoes and boil till a knife slides through easily; 20-30 minutes; in the large bowl of a food processor puree the potatoes with the salt and butter till creamy
Serve Flounder over the potato puree along with your favorite steamed greens
Serves 4-6
ENJOY!