2 Flounder Fillets
1 Cup Chinese Bread Crumbs
½ Cup Flour
½ Cup Pecans Chopped
2 Eggs
½ Cup Milk
Meniere Sauce
½ Cup Brown Sauce
¼ Cup Butter
2 Lemons
¼ Cup Worcestershire Sauce
In a large bowl mix the breadcrumbs, flour and pecans. In a separate bowl, mix the milk and eggs, beat lightly. Dip flounder in the liquid ingredients and then dredge through the dry mixture until completely coated. Heat a small amount of oil in a skillet. Sauté flounder fillets until golden brown. Remove and top with Meniere sauce. Garnish with parsley and lemons. Serves 2
From the kitchen of Chef Jake Duplantis,
Enjoy good Food!