Pistachio Encrusted Flounder ~
~ Skirt in the Kitchen ~
Shell to grind or chop very finely– 1/2 cup pistachios. Into white corn flour of 2 cups, mix in 1/2 teaspoon salt, 1/4 teaspoon ground cayenne pepper and pistachio nuts.
Drain 1 4.5-ounce can green chiles; blend with 2 cups whole buttermilk. Dip washed, pat-dry flounder into milk mixture, then into flour-ingredients. Fry into hot oil, salt and pepper both sides before cooking– You want seasonings cooked into the meat, not just on it– Squirt lemon juice over the fish after frying. Taste before possibly adding more salt.
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Oh man. This one looks really good. My wife, though, doesn’t like nuts of any kind. Bummer.
Leave those suckers out (: 😀