Combine the first 6 ingredients in a food processor
and pulse until incorporated and the nuts are
chopped. Transfer to a shallow bowl.
Place eggs in a shallow bowl and beat.
Heat oil in a cast-iron skillet over medium heat.
Dredge each fillet in flour, then in the egg and then
in the bread crumb mixture. Make sure the fish has a
nice coating of bread crumbs. Discard any leftover
bread crumb mixture.
Place the fillets in the skillet and cook until crispy,
about 3 minutes per side.
Serve with lemon wedges. Makes 4 servings.
Brands may vary by region; substitute a similar product.
1 cup roasted
pistachio nuts
1 cup plain dry
bread crumbs
2 teaspoons chopped
garlic
2 tablespoons chopped
fresh parsley
2 teaspoons freshly
cracked pepper
2 teaspoons kosher salt
4 eggs
Olive oil
8 2- to 4-ounce fresh
North Coast Seafoods*
flounder fillets
1 cup all-purpose flour
1 lemon, cut into wedges
Pistachio-Crusted
New England Flounder
North Coast Seafoods
Coconut-Crusted Haddock
North Coast Seafoods
1/2 cup flour
2 eggs
1/2 cup coconut, toasted
1/2 cup panko bread
crumbs
2 tablespoons chopped
fresh parsley
1 tablespoon minced garlic
Salt and pepper
4 8-ounce North Coast
Seafoods* skinless
haddock fillets
3 tablespoons olive oil
Fruit salsa, for serving
Place flour in a shallow bowl.
Place eggs in another shallow bowl and beat lightly.
In a third shallow bowl, combine coconut, panko,
parsley, garlic, and salt and pepper to taste.
Dredge haddock fillets in the flour, shake off excess
and then dip in the egg. Place haddock in the coconut
mixture and turn to coat.
Heat a sauté pan over medium-high heat. Add oil.
Carefully place haddock in the pan and cook until
golden brown, then turn and brown on the other
side, about 3-4 minutes per side.
Serve with fruit salsa. Makes 4 servings.
Brands may vary by region; substitute a similar product.
