This pecan crusted flounder is a recipe that I’ve been making about once a week at our house. It is a delicious way to bake fish, and for the kids, it is similar enough to “fried” fish that they can dip it in homemade ketchup, and my husband loves it too!
It is my copy cat of a delicious pecan crusted flounder that was served at a favorite restaurant that closed. (That same restaurant was the inspiration for my crock pot barbecue ribs).
Pecan Crusted Flounder
A delicious pecan and walnut crusted fish served with a winter salad for a healthy meal.
- 4 pieces of fish of choice (flounder, whiting or cod recommended)
- 1/4 cup of butter
- 2 eggs
- salt, pepper, and garlic, to taste
- 1 cup walnuts, pecans or a mixture, ground into a meal in a food processor or blender
- lettuce or spinach
- pumpkin seeds
- 1 tablespoon olive oil
- extra pecans for salad (optional)
- feta cheese to top salad (optional)
- balsamic vinegar or homemade dressing of choice (optional)
- Preheat oven to 400 degrees and make sure fish is defrosted if using frozen.
- While heating, whisk eggs until smooth in a bowl and put walnut/pecan meal mixture on a large plate.
- Dredge each piece of fish in egg mixture and then dip in the walnut/pecan meal mix. Nut mixture will not stick as well as flour and this is ok. You should have some leftover nut meal after lightly coating the fish.
- Carefully place each piece in a large baking dish.
- After all fish is in dish, put any remaining nut meal mixture on top of fish and pat down.
- Put fish into oven and bake 15-20 minutes until cooked through and starting to flake.
- While cooking, prepare salad by washing spinach and lettuce and topping with desired toppings: pumpkin seeds, nuts, feta cheese, olive oil, and homemade dressing of choice.
- Serve and Enjoy
What is your favorite way to prepare fish? Ever made a copycat version of a favorite recipe that turned out good? Pleas share!