Kardea Brown’s Pecan and Panko-Crusted Baked Fish | Delicious Miss Brown | Food Network

Kardea bakes her flavorful flounder in a crispy panko and pecan crust, giving this fish a delicious fried-style crunch!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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Pecan and Rosemary-Crusted Flounder
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 20 min
Active: 10 min
Yield: 4 servings

Ingredients

3/4 cup panko breadcrumbs
3/4 cup pecans
2 teaspoons chopped fresh rosemary, plus sprigs for garnish, optional
2 teaspoons seafood seasoning
2 large eggs
1 1/4 pounds skinless flounder filets, pin bones removed
Nonstick cooking spray, for the baking sheet
Fresh lemon juice and lemon wedges, for garnish

Directions

Place a rimmed baking sheet in the oven and preheat the oven to 425 degrees F.

Pulse the panko and pecans in a food processor until finely chopped. Stir together the panko mixture, rosemary and 1/2 teaspoon of the seafood seasoning in a shallow dish or plate. Whisk the eggs in a separate shallow dish until lightly beaten.

Sprinkle the flounder with the remaining 1 1/2 teaspoons seafood seasoning. Dip the fish in the eggs and dredge in the panko mixture until coated.

Remove the baking sheet from the oven and coat with the cooking spray. Place the fish on the hot pan and coat the tops with cooking spray. Bake until the fish flakes with a fork, 8 to 10 minutes.

Remove the fish from the oven and sprinkle with lemon juice before serving. Garnish with lemon wedges and rosemary sprigs if using.

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Kardea Brown’s Pecan and Panko-Crusted Baked Fish | Delicious Miss Brown | Food Network

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