Flounder filets get a triple dredge through flour, egg, and a food-processor crumb of hazelnuts and panko, then bake to a toasty, nut-crisp crust that pairs beautifully with a bright spoonful of mango salsa.
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Preheat conventional oven to 375°F.
Combine hazelnuts and breadcrumbs in food processor. Pulse mixture until uniformly crumb-sized. Transfer mixture to half-hotel pan. Transfer flour and eggs, each to separate half hotel pans.
Dredge fish filet in flour, shaking off excess. Transfer filets to egg mixture, making sure to coat entire filet. Press breading onto filet, completely to coat.
Heat canola oil in large sauté pan over medium-high heat. Add filets to pan, careful not to crowd them. Cook each side until golden brown, approximately 1-2 minutes per side. If fish is not cooked through, can pace onto parchment-lined sheet tray and place into oven for 5 minutes .
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
