Recipe
Walnut Flounder Ala Tramps Recipe
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Crabhappychick / All my dishes 1 year, 3 months ago
An outstanding fish dish! So many flavors going on that all you need with it is some rice and fresh brocolli. YUM! From Tramp's in Pittsburgh.
Prep:5m Cook:10m Servings:6
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 Crabhappych |
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Fans
Ingredients
- 6 flounder fillets (about 5 oz. each)
- flour for dusting
- 1 c. plain breadcrumbs
- 2 c. walnuts: 1 1/2 c. finely chopped and 1/2 c. broken pieces
- 2 T. fresh parsley, chopped
- salt and white pepper to taste
- 6 eggs
- 1/2 c. freshly grated Parmesan cheese
- 1/2 c. butter
- 3/4 c. vegetable oil
- 2 T. unsalted butter
- juice of 1 lemon
- parsley sprigs and 2 lemons cut into wedges for garnish
Directions
- Dust the fillets in flour, shaking off excess; set aside. Combine the breadcrumbs, walnuts, parsley, salt and pepper. Mix well and set aside. Combine the eggs and cheese in a bowl to make a batter.
- Preheat oven to 350.
- Dip the fillets into the batter, then dredge them in the walnut mixture, gently patting the nuts into the fish. In a large skillet, heat the butter and oil over medium-high flame until it starts to sizzle. Add the fish, reduce the heat to a simmer, and cook about 3 minutes on each side. Transfer the fish to a shallow and ovenproof glass baking dish (don't use a metal pan).
- Drain the oil and butter from the pan, then add the butter and lemon juice; cook over medium heat until hot. Pour the lemon-butter sauce over the fish and bake for 10 minutes.
- Transfer to heated platter, garnish with the parsley and lemon wedges and serve immediately.
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greekgirrrl 1 year, 3 months ago said:
AWESOME!! I love flounder and this is a great way to prepare it!
elgab89 1 year, 3 months ago said:
I agree with GG! Love the recipe!
karlyn255 9 months, 2 weeks ago said:
Just love recipes from restraunts
rottman 7 months, 1 week ago said:
Searching for flounder recipes this evening. This looks great. I can taste the walnuts, but my wife will turn up her nose - so will have to do this one on the sly some evening ;-) It's saved. Thanks.